Start with your juicy cut of Porterhouse steaks (I’m talking about 20 oz. and 1 inch thick. While a smaller and thinner cut would do, that just wouldn’t be Geek Style). You will also want to use a strong wood as you won’t be smoking the steak longer than 30 – 45 minutes. I like to use Jack Daniels Wood Chips.
You’ll also need a few simple ingredients, only enough to complement the smoky flavors.
3TeaspoonsMustardDijon if you have it
Dry Ruba light coat of your favorite rib dry rub; or, just salt and pepper
Combine all ingredients, then brush a third of it on your splendid Porterhouse (I’m hungry!), reserve the remaining butter mixture.
REVERSE SEAR:As outlined above, place your steak on the cold side of the grill. Leave smoking until your steak is about 80% done.Before you move it to the hot side of the grill, brush it once again with another third of the butter mixture.You only leave in on the hot side of the grill about 30 seconds per side. Right before you transfer your steak to a plate give it one last brush of rest of the butter mixture for good measure.Now, just let your steak rest for a few minutes and you’re in business.