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Slow-Smoked Porterhouse Steaks

Serious Eats J. Kenji López-Alt 2 comments

Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done. More

Butter-Basted Pan-Seared Thick-Cut Steaks

Serious Eats J. Kenji López-Alt 27 comments

Perfectly cooked, butter-basted steak with a deep brown crust flavored with aromatics. More

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