There’s nothing quite like the taste of a perfectly smoked steak. The smoky flavor infused into the meat, combined with a perfectly seared crust, is a taste sensation that’s hard to beat. And what better cut of meat to smoke than a succulent, juicy porterhouse steak? This recipe will guide you through the process of smoking a 5 lb porterhouse steak to perfection, and serving it with a side of roasted potatoes and carrots.
Ingredients:
• 5 lb porterhouse steak
• 2 tbsp mayo
• The go to seasoning blend
• Potato slayer seasoning blend
• 1.5 lbs carrots, peeled and sliced
• 1.5 lbs golden potatoes, peeled and cut into chunks
• 2 tbsp butter
• Hickory chunks for smoke flavor
Instructions:
1. Start by preparing your smoker. Preheat it to 275 degrees Fahrenheit and add hickory chunks for smoke flavor.
2. While the smoker is preheating, prepare the steak by slathering it with mayo on all sides.
3. Once the steak is coated with mayo, season it generously with the go to seasoning blend, making sure to cover all sides.
4. Once the smoker has reached the desired temperature, place the steak in the smoker and smoke it until it reaches an internal temperature of 125 degrees Fahrenheit. This should take about 45 minutes to 1 hour, depending on the thickness of the steak.
5. Once the steak has reached the desired temperature, remove it from the smoker and increase the heat to high.
6. Quickly sear the steak for 90 seconds per side to give it a nice crust.
7. Remove the steak from the heat and let it rest for 15-20 minutes before slicing it off the bone and cutting it into smaller pieces. This will help the steak retain its juices and make it more tender.
8. While the steak is resting, prepare the vegetables. Peel and slice the carrots, and peel and cut the potatoes into chunks. Parboil the vegetables for about 5 minutes in a pot of boiling water, then drain them and set them aside.
9. In a large skillet, heat 2 tablespoons of butter over medium-high heat.
10. Once the butter is melted, add the parboiled potatoes and carrots to the skillet and cook them until they are nicely browned.
11. Once the vegetables are nicely browned, season them with the potato slayer seasoning blend. Stir well to make sure the vegetables are evenly coated with the seasoning.
12. Remove the skillet from the heat and let the vegetables rest for a few minutes before serving.
13. To serve, slice the steak off the bone and cut it into smaller pieces. Arrange the steak and vegetables on a plate and serve immediately. Enjoy!
Note: Parboiling the potatoes and carrots before roasting them in the skillet will ensure that they cook evenly and are nicely browned. Also, if you don’t have a smoker, you can also use a pan to cook the steak in a regular oven.
Below is a printable recipe card!
Smoked Porterhouse with Roasted Carrots and Potatoes
Ingredients
- 5 lb porterhouse steak
- 2 tbsp mayo
- The go to seasoning blend
- Potato slayer seasoning blend
- 1.5 lbs carrots, peeled and sliced
- 1.5 lbs golden potatoes, peeled and cut into chunks
- 2 tbsp butter
- Hickory chunks for smoke flavor
Instructions
- Start by preparing your smoker. Preheat it to 275 degrees Fahrenheit and add hickory chunks for smoke flavor.
- While the smoker is preheating, prepare the steak by slathering it with mayo on all sides.
- Once the steak is coated with mayo, season it generously with the go to seasoning blend, making sure to cover all sides.
- Once the smoker has reached the desired temperature, place the steak in the smoker and smoke it until it reaches an internal temperature of 125 degrees Fahrenheit. This should take about 45 minutes to 1 hour, depending on the thickness of the steak.
- Once the steak has reached the desired temperature, remove it from the smoker and increase the heat to high.
- Quickly sear the steak for 90 seconds per side to give it a nice crust.
- Remove the steak from the heat and let it rest for 15-20 minutes before slicing it off the bone and cutting it into smaller pieces. This will help the steak retain its juices and make it more tender.
- While the steak is resting, prepare the vegetables. Peel and slice the carrots, and peel and cut the potatoes into chunks. Parboil the vegetables for about 5 minutes in a pot of boiling water, then drain them and set them aside.
- In a large skillet, heat 2 tablespoons of butter over medium-high heat.
- Once the butter is melted, add the parboiled potatoes and carrots to the skillet and cook them until they are nicely browned.
- Once the vegetables are nicely browned, season them with the potato slayer seasoning blend. Stir well to make sure the vegetables are evenly coated with the seasoning.
- Remove the skillet from the heat and let the vegetables rest for a few minutes before serving.
- To serve, slice the steak off the bone and cut it into smaller pieces. Arrange the steak and vegetables on a plate and serve immediately. Enjoy!
