Reverse Seared Porterhouse Steak
1-2 (about 2 lb) DRY AGED PORTERHOUSE STEAKS
8 CUPS ARUGULA
EXTRA-VIRGIN OLIVE OIL
FRESHLY GROUND PEPPER
3 oz PARMIGIANO-REGGIANO
Two hours before cooking, remove the steaks from the refrigerator and allow to come to room temperature. Pat dry with a paper towel.
When ready to cook, set temperature to 225? and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Season both sides of steak with a generous amount of salt. Place steaks on grill and cook for 30 to 45 minutes or until an instant read thermometer inserted in the thickest part of the meat reads 120?.
Remove steaks from grill and turn the grill temperature up to High. For optimal results, set to 500? if available.
Place the steaks back on grill and sear on both sides for 3 minutes or until desired internal temperature is reached, 125-130? for medium rare. Remove from grill and let rest 10 minutes before slicing. Slice the meat against the grain into 1/2 thick slices.
To serve, place the arugula on a large platter. Drizzle arugula with olive oil and sprinkle with salt. Place the sliced steak and its juices on top of the arugula.
Add a fresh grinding of pepper over the steak and shave the Parmigiano-Reggiano over the top of the steak. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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