Slow-Smoked Porterhouse Steaks
Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day…
Ingredients
- 2 porterhouse steaks
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper
- ¼ cup of your favorite BBQ sauce
Directions
Season steaks generously with salt and pepper on all sides, including edges. Stack steaks on a wooden cutting board, then insert 3 or 4 metal skewers through both steaks to secure them. Turn them on their sides, and spread them out on the skewers. They should stand on their edges without falling.