By Traeger Kitchen
A Porterhouse fit for a king. Reverse seared and simply seasoned with creamy greens for good measure.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 | Steak, porterhouse |
As Needed | kosher salt |
As Needed | cracked black pepper |
6 Tablespoon | butter |
2 Clove | garlic, minced |
1 | shallot, thinly sliced |
1 Cup | heavy cream |
1 Pinch | ground nutmeg |
3 Pound | Salad Greens, mixed |
1
For the Steaks: Season each side generously with salt and pepper. When ready to cook, start the Traeger and set temp to 225F and preheat for 10-15 minutes.
2
Place the steaks directly on the grill and cook for 45 minutes or until the internal temperature registers 120 degrees F.
225 ˚F / 107 ˚C
120 ˚F / 49 ˚C
Super Smoke
3
Remove steaks from grill and increase the temperature to 450-500F. Let grill preheat with the lid closed for 10-15 minutes.
500 ˚F / 260 ˚C
00:15
4
Place steaks back on the hot grill and cook for 5-6 minutes each side or until the internal temperature registers 130 degrees F for medium rare. Remove from the grill and let rest.
500 ˚F / 260 ˚C
130 ˚F / 54 ˚C
5
For the Creamed Greens: In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, about 5 minutes.
6
Add the cream, bring to a simmer and cook until slightly thickened, about 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
7
In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes.
8
Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.
9
To serve, slice the steaks and serve on top of the greens. Enjoy!
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