Hickory-smoked porterhouse steak

Votes: 1

Time: 5 o'clock.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 6
Calories 769, total fat 51 G., saturated fats 22 G., proteins 71 G., carbohydrates 2 G., fiber 0 G., cholesterol 213 mg, sodium 1060 mg, sugar 1 G.

Before smoking, rub the steak with a small amount of sugar. It won't make the meat sweet, but when grilled, it will form a light, sticky layer that will help the smoke permeate the steak. The amount of hickory chips specified in the recipe imparts a slightly smoky flavor, but if you prefer a more intense smoke flavor, add an additional handful of soaked chips midway through the first stage of cooking. After smoking, sear the steak until well-crusted and serve sprinkled with flaky sea salt.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 porterhouse steaks, 5 cm thick (approximately 1.3 kg each)
1.5 tsp sugar
Sea salt flakes, for sprinkling
Special equipment: hickory chips, a smoke box (if you have a gas grill), a spatula or tongs, and a digital meat thermometer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, sugar, sea salt flakes

Cooking the dish according to the recipe:

About 2 hours before cooking, pat the steaks dry with paper towels and refrigerate, uncovered.
Sprinkle the steaks on all sides with sugar and 2 tablespoons each of coarse salt and black pepper. Let the meat come to room temperature for 30 minutes. Meanwhile, soak 1.5 cups of hickory chips in water for 30 minutes; drain.

Preheat the grill to very low heat and prepare the indirect heat zone: on a gas grill, turn off half the burners; on a charcoal grill, rake all coals to the side. When the grill reaches 225°F (107°C), add wood chips: on a gas grill, fill the grill box with wood chips and place it in the direct heat zone; on a charcoal grill, sprinkle the wood chips on top of the coals.
Place the steaks on the cooler side of the grill (indirect heat) with the strip steak side (large side) facing the heat. Cover the grill and smoke the steaks until a thermometer inserted into the center registers 115°F (43°C), 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and cover with foil to keep warm.
Increase the grill temperature and prepare it for grilling: on a gas grill, turn on all burners; on a charcoal grill, add more coals. Once the grill reaches 425-450°F (220-230°C), place the steaks on the grill and grill, turning frequently and moving the meat if it starts to burn, until a thermometer inserted into the center of the steak reads 125°F (51°C), 10-15 minutes.
Transfer the steaks to a cutting board and let rest for at least 10 minutes before slicing. Sprinkle with flaky sea salt.

Note

The wood chips should be placed in the direct heat zone: on a charcoal grill, sprinkle them over the coals; on a gas grill, place the wood chips in a box and place it on the grate above the burner.