Step

• Step 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.

  Ingredients

  • 2  Steak, porterhouse

  • As Needed kosher salt

  • As Needed cracked black pepper

• Step 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

• Step 3

  Remove steaks from grill and increase the temperature to 450-500F. Let grill preheat with the lid closed for 10-15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 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

• Step 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.

  Ingredients

  • 2 Tablespoon butter

  • 2 Clove garlic, minced

  • 1  shallot, thinly sliced

• Step 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.

  Ingredients

  • 1 Cup heavy cream

  • 1 Pinch ground nutmeg

• Step 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.

  Ingredients

  • 4 Tablespoon butter

  • 3 Pound Salad Greens, mixed

• Step 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.

• Step 9

  To serve, slice the steaks and serve on top of the greens. Enjoy!