Reverse-Seared Porterhouse Steaks with Poblano CremaSteven Raichlen
Serves 4 really hungry people
Other Recipes from Episode 302: Planet Steak
Reverse-Seared Porterhouse Steaks with Poblano Crema
- Method: Reverse-searing
For the steaks:
- 3 beef porterhouse (preferably dry-aged, each about 1-1/2 inches thick) Coarse salt (kosher or sea) and coarsely and freshly ground black pepper
- Poblano crema
- You’ll also need: Wood chunks or chips, the latter soaked for 30 minutes in water to cover, then drained; an aluminum foil grill shield (optional); rimmed sheet pan outfitted with a wire rack; food-safe squirt bottle (optional)
1: Very generously season the porterhouses on both sides with salt and pepper.
2: Set up your grill for indirect grilling and heat to medium-low (250 degrees). Arrange the porterhouses on the grate away from the heat. Add wood chunks or chips to the fire. Smoke-roast the steak to an internal temperature of about 100 degrees. This will take 50 minutes to 1 hour.
3: Meanwhile, prepare the poblano crema following this recipe.
4: Transfer the steaks to a wire rack over a sheet pan and let rest for 10 minutes. Meanwhile, set up your grill for direct grilling and heat to high (450 degrees).
5: Arrange the porterhouses over the hottest part of the grill grate, running diagonal to the bars of the grate. Direct grill until both sides are sizzling, browned, and crusty, 2 to 4 minutes per side. You want a final internal temperature of 120 to 125 degrees for rare; 130 to 135 degrees for medium-rare; or 140 to 145 degrees for medium.
6: Transfer the porterhouse to a platter. Carve and serve with the poblano crema on the side or drizzled or squirted on top.
Our thanks to the sponsors of Project Fire Season 3:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein