Grilling a GIANT porterhouse steak!

Close up photo of a grilled porterhouse steak, with visible grill marks, on a cutting board. The Kosmo's Q logo is placed in the top-center of the image.

Cooking giant porterhouse steaks is not just for internet "chefs" - throw one of these bad babies on your pit and see for yourself! You might just find an easy, delicious, and all-around fun way to wow your friends and fill your belly!

You Will Need

  • Porterhouse steak
  • Kosmo’s Q SPG rub
  • Charcoal Grill

The Prep

When cooking a big chunk of meat (like the 4 lbs porterhouse we scored), there are a number of things to take into account. The first one being, if you want it to come up to room temperature before cooking, you have to leave it out of the fridge for a while. We let ours sit in its packaging for about 1 hour on the kitchen counter. This way it came up to temp all the way to its core, ensuring an even cook throughout.

Next, season the steak with your favorite spice blend. We went with good ol’ SPG - that’s just salt, pepper, and garlic. For a steak of this quality, you don’t need much more, since the beef itself plus the smoke later will be more than flavorful. Letting the steak sweat through the rub for 5-10 minutes is the last step before you get to the fun part: the cook.

The Cook

Now one thing you have to keep in mind about a monster steak like this one, is that you can’t cook it like it’s a 1-inch steak. If you do, you’ll either end up with an undercooked inside or an overcooked outside.

Instead, prepare your pit for 2-zone cooking: with one side of the cooking area directly above the heat source, while the other side benefits from indirect heat. Place the steak on the direct side. Sear each side for a max of 2 minutes, rotating halfway to get those signature hash marks. Once both sides look good, move the steak over to indirect, and let the smoke work its magic…

The Payoff

The steak will be ready when internal temperature hits 120-125ºF (48-52ºC). When it does, pull it off the heat and let it rest at room temperature for 10 minutes to stop the cooking process, and to let it reabsorb its juices. Then carve and eat!

Catch you on the next recipe!


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