The Perfect Reverse Smoke Sear Porterhouse Steak
Rated 5.0 stars by 1 users
Food:
Beef
Serves:
2 to 4 people
Prep Time:
10 min
Cook Time:
1 hour
The perfect reverse smoked and seared steak, using our Chef Matt Basile's favourite cut of steak, the porterhouse (t-bone). Ask your butcher to cut it about 2-2.5 inches thick for you, stand it up to smoke in the lower Alchemy smoke chamber and then sear it on the flattop or live-fire grill once done. Give in a squeeze of fresh lemon juice before letting it rest. Serve with hand cut fries and homemade garlic rosemary compound butter and grilled lemon. The reverse smoke sear method is the best way to get the perfect steak every time.
By:Chef Matt Basile
Ingredients
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1 2.5-inch-thick cut T-bone steak
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3 potatoes
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Oil for frying
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Salt
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Black Pepper
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2 sprigs fresh rosemary
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4-5 cloves garlic, peeled
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½ cup butter
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Zest from ½ lemon
Garlic Rosemary Compound Butter
Instructions
Set smoke to 250-275F.
Place your steak standing in the smoker for about 45 minutes – 1 hour or until internal temp is about 115F-120F.
Meanwhile, slice your potatoes into fries and place in a bowl of cold water.
Place a cast iron pan on the elevated grill rack and add about an inch of oil. Once hot, add the whole cloves of garlic and sprigs of rosemary. Let cook until garlic is softened and has a light golden exterior, and the rosemary has crisped up. Remove from the oil.
Finely chop the garlic. Remove the rosemary from the stems and finely chop with the garlic. Add to a bowl with the butter and mix. Grate in the zest from half a lemon and mix.
Using a piece of plastic wrap, wrap and form the butter into a log. Twist and tie the ends and place in the fridge to solidify.
Place a cast iron pan on the elevated grill rack with oil. Once hot, add in your fries, cook until golden and crispy, about 10 minutes. Once done, remove from the oil into a paper towel-lined bowl, season with salt.
Remove the steak from the smoker once it has reached an internal temp of 115F-120F. Season both sides with salt and pepper. Add half a lemon to the grill, cut side down to char. Sear the steak on the flattop on all sides. Remove from flattop once seared and squeeze the juice from ½ a lemon on top. Allow to rest at least 10 minutes. Cut the steak off the bone and place the bone on the grill to sear. Slice the steak and place on a platter. Cut the butter into 4-5 thin rounds and place on top of the steak. Add the T-bone, fries and grilled lemon to the platter. Season with salt if needed.