Ingredients
4
4 servings
- •1 cup hickory wood chips, soaked
- •1 (2 1/2 pound) 2-inch thick porterhouse steak, at room temperature
- •sea salt
- •olive oil
Instructions
- Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
- Preheat one side of the grill to about 250 degrees F (121 degrees C).
- Season steak generously with sea salt and black pepper on both sides.
- Place steak on the cool side of the preheated grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
- Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
- Return steak to the hot grill and cook until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak to a clean plate. Cover with aluminum foil and let rest before serving, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 549
- Carbohydrate: 8g
- Fat: 38g
- Fiber: 0g
- Protein: 42g
- Sugar: 0g
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