Is This The BEST Way to Cook A Steak?
A Wood-Fired Porterhouse on the Kamado
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Introduction
A 45-Day Dry-Aged Prime Porterhouse, Wood Fire and Coffee Lump
What's up BBQ fans! Today is an exciting day, at least for me. We're doing a 45-day dry-aged prime porterhouse, my favorite steak, a solid two inches thick. It's going on the new Komodo Kamado 38 over a small wood fire and some coffee-wood lump for outstanding flavor.
When I was younger, I could eat this whole thing no problem. Today, I'll have amazing leftovers for a sandwich tomorrow.
The Steak
This one came from Lafrieda Meats, the New Jersey butcher I've been buying from for about 10 years. Not sponsored. They're my go-to for dry-aged beef and nice roasts, and they usually offer 30, 50 and 70-day dry-aged options.
What's a porterhouse? It's like a T-bone, only bigger: a huge filet on one side of the bone and a New York strip on the other. There are only a few porterhouses on each animal. As the filet gets smaller, you're into T-bone territory. You get the best of both worlds, and dry-aged, they're super flavorful.
The Seasoning
Keep it super simple.
Fresh cracked 16-mesh pepper from the Pepper Cannon (use code: RUMANDCOOK to save 10%)
Diamond Crystal kosher salt. This is a big piece of meat, so don't be afraid of the salt.
Let it sit about 15 minutes while you set up the kamado. And wash your hands and bottles as you go. I don't always show it on camera, but I've been cooking for about 35 years. I promise I wash.
The Setup
My 38 was dirty from a big cook, 14 pork butts for a special event, so the night before I ran it at about 600°F for three or four hours and let it burn down. The drip tray that comes with the 38 is the size of my cutting board, and it was full of rendered fat. I'm glad I used it.
Fuel: Komodo Kamado coffee char, a lump made from coffee wood. It adds a really nice flavor to steaks and chicken. It comes and goes on their website, so I stock up when I see it.
Wood: a couple of small pieces of white oak from my offset, laid on the bottom.
Lighting: lit with the GrillGun (use code: RUMANDCOOK to save 10%).
Target: 250°F, with the steak indirect, off to the side, and the filet side facing away from the fire, since it cooks faster.
For temps, I used ThermoWorks RFX wireless probes, one in the strip and one in the filet. The filet will always run ahead of the strip, so it's worth knowing both temperatures. One upgrade I like on the newer 38: the thermometer ports now have a threaded stainless knob instead of rubber plugs that shrink over time.
Keep an open flame. Without one, you get bitter, white, puffy smoke. I needed a lot more bottom air than I expected and kept having to relight the wood. I ended up around 3½ turns open on top and the half-moon bottom vent about three-quarters open.
The Cook
About an hour at 250°F. A trick for porterhouses: if the filet gets too far ahead, tent it loosely with foil to slow it down.
Honest miss: I caught the filet late. The two sides went from 8 degrees apart to 14, and I couldn't slow it down in time. The filet hit 137°F, when I wanted 130°F, and the strip hit 128°F. I pulled it and rested it about 15 minutes, with the strip side wrapped and the steak on a rack for airflow.
The Sear
I added more coffee lump, hit it hard with the GrillGun, and pulled the bottom slider vents to get the heat up. In about 10 minutes, the dome read 600°F, and it was 650°F by the time I got back out there, likely 800 to 900°F at the grate. I dropped the lowest rack back in to sear right over the fire.
3 minutes total, flipping every 30 seconds
For the first two minutes, I kept the filet off to the side so it wasn't directly over the heat
For the last minute, I put the whole steak over the fire
Close the bottom vents down while you sear
Because the steak rested before the sear, you don't need to rest it again.
Taste Test
The filet cut like butter, with a little pink. It's overcooked for some of you, but it's still filet. This is about the only time I eat filet.
The strip was the color I like. I'm not a rare guy. I'm more of a medium guy. And look at how juicy it is. At first there was no smoke flavor, then out of nowhere, there it is. The smoke comes in from the background and finishes it off, like a fine glass of wine. Freaking delicious. Jake approved, and dog approved.
Final Thoughts
If you haven't tried cooking with a little wood in your kamado, I highly recommend it. I got the idea from James at Smoking Dad BBQ and from my wood-fired oven, and it gives you another great option. Just give it plenty of bottom air to keep a clean flame, and watch that filet.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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