Episode 302: Planet Steak
Reverse-Seared Porterhouse Steaks with Poblano Crema
These porterhouse steaks are smoked low and slow, then finished with a sizzling sear for a perfect crust and juicy interior. Serve them with tangy, fire-roasted poblano crema for a bold twist on classic reverse-sear technique.
Serves 4 really hungry people
Other Recipes from Episode 302: Planet Steak
Reverse-Seared Porterhouse Steak Recipe
Reverse-Seared Porterhouse Steaks with Poblano Crema
Recipe Notes
- Method: Reverse-searing
Ingredients
For the steaks:
- 3 beef porterhouse (preferably dry-aged, each about 1-1/2 inches thick) Coarse salt (kosher or sea) and coarsely and freshly ground black pepper
- Poblano crema
- You’ll also need: Wood chunks or chips, the latter soaked for 30 minutes in water to cover, then drained; an aluminum foil grill shield (optional); rimmed sheet pan outfitted with a wire rack; food-safe squirt bottle (optional)
Recipe Steps
1: Very generously season the porterhouses on both sides with salt and pepper.
2: Set up your grill for indirect grilling and heat to medium-low (250 degrees). Arrange the porterhouses on the grate away from the heat. Add wood chunks or chips to the fire. Smoke-roast the steak to an internal temperature of about 100 degrees. This will take 50 minutes to 1 hour.
3: Meanwhile, prepare the poblano crema following this recipe.
4: Transfer the steaks to a wire rack over a sheet pan and let rest for 10 minutes. Meanwhile, set up your grill for direct grilling and heat to high (450 degrees).
5: Arrange the porterhouses over the hottest part of the grill grate, running diagonal to the bars of the grate. Direct grill until both sides are sizzling, browned, and crusty, 2 to 4 minutes per side. You want a final internal temperature of 120 to 125 degrees for rare; 130 to 135 degrees for medium-rare; or 140 to 145 degrees for medium.
6: Transfer the porterhouse to a platter. Carve and serve with the poblano crema on the side or drizzled or squirted on top.
Recipe Tips
Frequently Asked Questions about Reverse‑Seared Porterhouse Steak
Smoke the steak over indirect heat until it reaches about 100 °F. This takes roughly 50–60 minutes and ensures even cooking before the high‑heat sear garnishes the crust.
Char, peel, and puree the poblanos; mix with sour cream, cilantro, cumin, lime juice, salt, and pepper—then refrigerate. Let it come closer to room temp before serving for best flavor.
Our thanks to the sponsors of Project Fire Season 3:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein
