Скачать или смотреть This recipe perfects a 36-oz porterhouse steak on a Weber grill!

INGREDIENTS
-1 (36-ounce) porterhouse steak
-Duce's Wild Texas Rub
-Kosher salt
-Coarse black pepper
-Kingsford charcoal briquettes
-Cowboy butter (recipe below)
-1 large baking potato

METHOD
Prep the Steak:
-Pat the porterhouse dry with paper towels.
-Season generously with Duce's Wild Texas Rub on all sides.
-Let the steak come to room temperature for at least 30 minutes.

Prepare the Grill:
-Set up your Weber grill for indirect heat.
-Light one chimney of Kingsford charcoal briquettes.
-Preheat the grill to medium heat (around 350°F).

Indirect Heat Cooking:
-Place the steak on the indirect side of the grill, away from the coals.
-Close the lid and cook for about 45 minutes to 1 hour, or until the internal temperature reaches 110°F for medium-rare.

Sear the Steak:
-Once the steak reaches 110°F, carefully move it over the direct heat (coals).
-Sear for 1-2 minutes per side, or until a nice crust forms.

Rest and Serve:
-Transfer the steak to a cutting board and tent it with foil. Let it rest for at least 10 minutes.
-Slice the steak against the grain and serve with cowboy butter and baked potato.

Cowboy Butter:
-1/2 cup softened butter
-1 tablespoon chopped fresh rosemary
-1 tablespoon chopped fresh thyme
-1 clove garlic, minced
-1/2 teaspoon smoked paprika
-Pinch of salt
-Pinch of black pepper
-Pinch of red pepper flakes (optional)
-Combine all ingredients in a bowl and mix well.

Baked Potato:
-Preheat oven to 400°F (200°C).
-Wash the potato thoroughly under running water. Pat it dry with a paper towel.
-Prepare a simple salt water brine: In a large bowl, combine 1/4 cup kosher salt with 4 cups of water. Briefly dip the potato in the brine for a few seconds.
-Remove the potato from the brine and pat it dry again.
-Bake for 1-1.5 hours, or until tender when pierced with a fork. Fluff with a fork and serve with butter and desired toppings.