This reverse sear porterhouse steak is smoked low and slow, then finished in a hot cast-iron skillet for a perfect crust and juicy, even doneness. A steakhouse-quality dinner that’s easy enough for weeknights and impressive enough for date night at home.
Recipe Highlights
- ⏱️ Cook Time: 10–12 minutes (plus 2 hours dry brine)
- 🍴 Serves: 2
- 👩🏽🍳 Difficulty: Easy
- 🎯 End Result: Perfectly seared beef tenderloin steak with a rich crust and tender, juicy center.
I love steak, and I’m lucky enough to have a wife who loves it just as much. For our anniversary, we celebrated at STK Steakhouse in Atlanta and ordered filets. The steaks were great… but when that bill came, we knew we would have to re-create it at home.
I’m a ribeye guy, Krysten loves filet, and a porterhouse gives us both in one steak. Strip for me, filet for her. Best of both worlds, no steakhouse price tag.
Reverse Sear Method
A porterhouse is already a showstopper with that big bone and two steaks in one, but the reverse sear method takes it to another level. You get that beautiful contrast of smoky, flavorful crust on the outside and juicy, perfectly cooked meat on the inside.
Getting a quality cut of beef makes a huge difference. We love farm-to-table cooking, so get to know your local butcher to find that perfect steak. We love our local butcher, Bowman’s Butcher Shop in Harford County, Maryland.
What we love most about smoking a porterhouse is how laid back the process is. No standing over the grill, no rushing, just letting the smoker do its thing. Finish it with a quick sear, give it a little rest, and you’ve got a steak that’s smoky, beefy, and perfect for a weekend cook.
Why You’ll Love This Porterhouse Recipe
- Reverse-seared on the smoker for flavor, then finished in a hot cast-iron skillet for that perfect, steakhouse-style crust
- Juicy and evenly cooked from edge to edge
- One porterhouse easily feeds 2–3 people
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Ingredients
- Porterhouse Steak Look for a porterhouse that’s at least 1–2 inches thick. The thickness is key, especially if you’re reverse searing, because it allows the steak to cook low and slow on the smoker without overcooking the center.
- Soul Dust Seasoning: Soul Dust is perfect for this steak because it gives you salt, pepper, and a few extra spices all in one blend. Simple, balanced, and built for a good crust.
See the recipe card below for full information on the ingredients and quantities.
How to Make a Reverse Sear Porterhouse
Step 1: Season with Soul Dust seasoning. Alternatively, use kosher salt and ground black pepper.
Step 2: Smoke the Porterhouse until the internal temperature reaches 115℉.
Step 3: Sear in a cast-iron skillet. Baste with butter.
Step 4: Rest, serve, and enjoy!
Recipe Tips
- Season the steak the day before you cook it and refrigerate. Letting it sit overnight in the fridge gives the seasoning time to work its way into the meat and helps create an even better crust when it’s time to sear.
- If using a grill, set it up for indirect cooking so the steak can cook low and slow before the final sear.
- Use a good butter to sear the steak. I recommend Kerrygold unsalted butter for its rich flavor and better control over the salt level.
What Goes Good With Porterhouse Steak
This porterhouse recipe pairs perfectly with Easy Roasted Zucchini and Squash, Creamy Mashed Potatoes and Gravy, Baked Gouda Mac and Cheese, Collard Greens and Cabbage, or this easy Cream Corn recipe.
For an extra touch, pair it with a Maryland crab cake.
Storage and Reheating
- Wrap leftovers in foil, then place in an airtight container and refrigerate for up to 3 days.
To Reheat:
- Stovetop (best method): Let the steak come to room temperature. Heat a skillet over low to medium-low with a little butter or oil, then warm the steak gently, flipping once, until heated through.
- Oven: Wrap the steak loosely in foil and reheat at 250°F until just warmed through.
Reverse Sear Porterhouse Steak FAQs
A porterhouse is basically two steaks in one: a New York strip on one side and a tender filet on the other, separated by that classic T-shaped bone.
They look the same, but the Porterhouse steak has a bigger filet attached to the bone.
The cooking time depends on the thickness of the Porterhouse. I focus on cooking to temperature versus cooking time.
Yes, I always allow steaks to rest before slicing so that juices are allowed to redistribute back throughout the steak.
Yes, whenever I cook a steak that requires searing, I like to shoot 15-20 degrees lower than what my final serving internal temperature will be, so if I want my steak to finish at a medium doneness, I pull it from the smoker at about 115–120°F, and then sear.
More Steak Ideas
Looking for more steak recipes? Try these:
If you try this Reverse Sear Porterhouse Recipe or any other recipe on our blog, consider leaving us a 🌟 star rating and let us know how it went in the 📝 comments!
📖 Recipe
Reverse Sear Porterhouse Recipe
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Ingredients
- 1 Porterhouse Steak about 2 inches thick
- 2 tablespoons Soul Dust seasoning
- 2 tablespoons unsalted butter
- 2 cloves garlic smashed
Instructions
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Preheat the smoker to 225℉
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Seasoned room temperature Porterhouse on all sides with Soul Dust. Let the steak sit for 10-15 minutes.
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Place the Porterhouse on the smoker and cook at 225℉ until it reaches an internal temperature of 115℉. Remove the porterhouse from the smoker and let it rest
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In a heavy bottomed skillet over medium high heat, melt the butter. Once the butter is melted and bubbling reduce the heat to medium and add in the Porterhouse.
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Toss in the smashed garlic and start basting the steak, about 1-2 minutes per side until a crust forms and you have reached 10 degrees lower than your desired doneness.
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Remove the Porterhouse to a wire rack line baking sheet and pour the melted butter and garlic over the top.
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Slice the strip steak and the filet from the bone. Cut into strips to the desired thickness. Serve as individual steaks or on a platter with the bone.
Notes
- If using the indirect method on a grill, add in a few chunks of your favorite smoking wood and place the steak on the indirect side. Flip the porterhouse halfway through cooking to ensure even cooking. Place the vent on the lid over the porterhouse to ensure airflow.
- If cooking on a grill, remove the lid and allow the coals to get really hot. Sear the steak over the coals for 1-2 minutes per side, flipping continuously until desired doneness. Drizzle melted garlic butter over the steak while it is searing.
Nutrition
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