A porterhouse is a big hunk of a steak that combines two cuts that are separated by a bone: there’s the soft, rich tenderloin on one side, and the firm and juicy sirloin on the other. There are two secrets to a great grilled steak: the quality of the meat (see the note about wagyu beef on page 92), and the seared crust that locks in the steak’s juices and flavors. You get the crust by cooking the steak over dry heat in a very hot grill or smoker.

　　

Ingredients

serves 2 to 4

　　1 porterhouse steak, at least 1 pound and at least 1 1/2 inches thick

　　1 recipe Beef Injection and Marinade (page 21)

　　Salt, to taste

　　Coarsely ground black pepper, to taste

　　1 teaspoon onion powder

　　1 teaspoon garlic powder

　　

For The Sauce

8 tablespoons (1 stick) unsalted butter

　　1 tablespoon dark brown sugar

　　1 teaspoon lemon juice

　　1/4 cup ketchup

　　

Step 1

Using paper towels or a very clean kitchen towel, pat the steak dry. Place the steak in a baking dish, cover it with the beef injection, and marinate at room temperature for 2 hours.

　　

Step 2

About 30 minutes before you’re ready to cook, prepare a smoker or grill; bring the heat to 500˚F.

　　

Step 3

Remove the steak from the marinade, and discard the marinade. Season the steak liberally on both sides with salt and pepper, and sprinkle it with the onion powder and garlic powder.

　　

Step 4

Place the steak on the grill rack and sear it over direct heat for about 3 minutes per side.

　　

Step 5

Transfer the steak to a platter and cover with aluminum foil. Let rest for 5 minutes.

　　

Step 6

Make your steak sauce: Collect 1/4 cup of the drippings from the platter. Combine all the sauce ingredients with the reserved drippings in a small saucepan. Heat over medium heat, whisking continuously, until it just comes to a boil. Set aside.

　　

Step 7

Uncover the steak. The best way to carve the steak is to use a sharp knife to cut the bone out completely (save it someplace safe for yourself for later on), and then cut the meat across the grain in thick diagonal slices. You want each guest to taste some meat from both sides. Pour the sauce over the slices. Knock yourself out.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.