Grilling a perfect porterhouse over real wood smoke is one of my favorite main courses to serve the family. This Traeger Grilled Porterhouse emphasizes robust, beef-forward flavor and bold presentation. Thick steaks are generously seasoned with OWYD Smoky SPG, then seared over a hot pellet or wood-fired grill to build a deeply caramelized crust while keeping the center tender and juicy. Pour a bold red and let the steak speak for itself.
Traeger Grilled Porterhouse
There’s a little art to hitting the right doneness on a thick porterhouse: seasoning, heat, and rest time all matter. A reliable wireless thermometer is extremely helpful—relying on touch alone takes practice. When in doubt, pull the steak a few degrees shy of your target because the carryover heat while resting will bring it up to the perfect temperature. Thick cuts give you some margin for error, so enjoy the process.
Why This Works
A porterhouse combines two excellent textures in one steak—the tenderloin and the strip—so you get both tenderness and beefy bite. Thick cuts tolerate slight overcooking better than thin steaks, and a high-heat sear locks in juices while creating the crust everyone expects from a great grill steak. A simple salt/pepper/garlic seasoning—like OWYD Smoky SPG—gives a smoky backbone that enhances the meat without masking it.
Serving Notes & Variations
Serve the porterhouse simply: a sprinkle of flaky salt and a pat of compound butter or a drizzle of chimichurri are all you need. If you want classic steakhouse sides, choose grilled asparagus, creamed spinach, or crispy roasted potatoes. For a different finish, try herb butter, chimichurri, or a garlic compound butter to add richness and brightness.
Why You’ll Love This Dish
- Big steak flavor – Two cuts in one deliver depth and variety in every bite.
- Bold but simple – A straightforward seasoning and hot sear do the heavy lifting.
- Great for gatherings – Thick steaks are forgiving and impressive for a crowd.
- Beautiful results – Deep crust, juicy interior, and clear grill marks make a striking plate.
When you want a steak that hits hard on flavor, this Traeger Grilled Porterhouse delivers: thick cuts, assertive seasoning, and a wood-fired crust that will likely become a new favorite.
Recipe Shopping List
Here’s what to have on hand to make this porterhouse. For exact quantities see the recipe card below.
- Porterhouse steaks – Thick-cut, ideally 1.5–2 inches.
- OWYD Smoky SPG – or substitute coarse kosher salt, cracked black pepper, and a touch of garlic powder.
- Heavy-duty aluminum foil – for tenting while resting.
- Wireless or instant-read meat thermometer – strongly recommended for consistent results.
How To Make This Recipe (Overview)
This overview outlines the technique. Use the full recipe card for precise timings and amounts when you cook.
- Preheat your Traeger or other pellet/wood-fired grill on high—aim for around 450°F or as hot as the grill allows.
- Lightly oil the steaks if desired, then season all sides generously with Smoky SPG or your salt/pepper/garlic mix.
- Sear the steaks on the hot grill for 6–8 minutes undisturbed to build a crust.
- Flip and continue cooking until the internal temperature is 3–4°F below your target doneness; use an instant-read thermometer to check.
- Remove the steaks, tent with foil, and rest for 6–10 minutes before slicing and serving.
Recipe FAQ
| STEAK TEMPERATURES | PULL | FINAL |
|---|---|---|
| RARE | 115° F | 120° F |
| MED-Rare | 125° F | 130° F |
| MEDIUM | 130° F | 135° F |
| MEDIUM-WELL | 135° F | 140° F |
| WELL | 140° F | 145° F |
How do I store leftovers?
Wrap cooled steak tightly in plastic or foil and refrigerate for up to 3–4 days. To reheat, warm gently in a 250°F oven until just warmed through; a quick sear afterward will refresh the crust.
How should I reheat without losing juiciness?
Low and slow in the oven (250–275°F) preserves moisture. Avoid microwaving. For crisp edges, finish with a quick sear in a hot cast-iron pan or on a grill griddle.
Can I prepare this ahead?
Season steaks a few hours or overnight in the refrigerator. Bring them closer to room temperature before grilling. The final sear and resting should happen right before serving.
What substitutions or variations are allowed?
Use New York strip, ribeye, or filet mignon if you prefer. Swap the Smoky SPG for coarse salt, cracked black pepper, and garlic powder. If your grill can’t reach high sear temperatures, try a reverse sear: cook low and slow first, then finish with a hot sear in a cast-iron pan.
Yield: 4 servings
Traeger Grilled Porterhouse
A restaurant-style porterhouse cooked on a pellet or wood-fired grill for a smoky crust and juicy center.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
- 4 thick-cut porterhouse steaks (1.5–2″)
- 4 tablespoons OWYD Smoky SPG, or equivalent salt/pepper/garlic blend
- Heavy-duty aluminum foil for resting
Instructions
- Preheat the grill on high (about 450°F or as hot as possible).
- Season all sides of the steaks liberally with the seasoning blend.
- Sear steaks on the hot grill, 6–8 minutes per side to form a crust.
- Flip and cook to 3–4°F below target doneness, checking with an instant-read thermometer.
- Remove, tent loosely with foil, and rest 6–10 minutes before slicing.
Nutrition (per serving, estimate)
Calories: 1162 • Total Fat: 78g • Saturated Fat: 32g • Cholesterol: 349mg • Sodium: 269mg • Protein: 107g
Nutrition data is an estimate. Consult a trusted source for medical or dietary needs.
Serve This With
- Roasted or fingerling potatoes
- Scalloped potatoes or parmesan potato stacks
- Caesar or simple green salad
- Grilled asparagus or creamed spinach