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Blackened Porterhouse Steak
Blackened Porterhouse Steak and Grilled Potatoes with Jalapenos

 

This is one of our older recipes, easy to see how we’ve grown in the past 5 years. Hope you enjoy it…

Blackened Porterhouse Steak, blackened steak with grilled potatoes and jalapenos. Let me say it was. We have just discovered Calivirgin, Hot Virgin Jalapeno Olive Oil. It adds a nice layer of flavor to your dishes with just a touch of heat. I have used it where I normally use olive oil and been very happy with it on steaks and our grill fries.

I rubbed a light coat of my Calivirgin, Hot Virgin Jalapeno Olive Oil onto the steak then rubbed a coating of Blackened Saskatchewan into the meat with dried crushed garlic. Over The Top!!!

Then, I put 2 Jalapenos (red & green) in with my potatoes into a plastic bag. Added 2 Tbsp. of the Jalapeno Olive Oil and some Memphis Smokehouse All American Grill Seasoning, coarse black pepper and dried crushed garlic. Next I rolled everything around until they were coated with the seasonings. Easy, now off to the grill…

Blackened Porterhouse Steak
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: smoke time 30 minutes, potatoes 15 minutes, steak 6 minutes
Grill: Memphis Elite Wood Fire Pellet Grill/Smoker
Pellets: Lumberjack Mesquite

Ingredients: Blackened Porterhouse Steak

  • Nice steak (just me tonight)
  • Calivirgin, Hot Virgin Jalapeno Olive Oil
  • Blackened Saskatchewan Seasoning
  • Dried crushed garlic

 Ingredients: Potatoes

  • Potatoes, thick sliced
  • Dried crushed garlic
  • Memphis Smokehouse All American Grill Seasoning
  • Calivirgin, Hot Virgin Jalapeno Olive Oil
  • 2 Jalapenos (red & green)
Blackened Porterhouse Steak
Ready For The Grill

Blackened Porterhouse Steak
A Pellet Grill Recipe

Directions: Steak fries

 Steak fries are big, so cut your potato into big pieces. They will take a long time to cook on the grill and whatever meat you were grilling would be toast. So, put them into a big Dutch oven on the stove top, and bring them to a hard boil for 3 minutes.

Don’t go any longer than 3 minutes or so. Because they will turn to mush before you can brown them and they will never get crispy. We run cold water over them to stop the cooking. At this point they are halfway done. Put them into a plastic bag with a little Calivirgin, Hot Virgin Jalapeno Olive Oil and Memphis Smokehouse All American Grill Seasoning, coarse black pepper and dried crushed garlic. Gently mix the seasonings and potatoes in the bag until they are evenly coated. Put them on the grill, (Note, I use a smaller grill grate that sits on the grill), turning them now and then so they brown evenly. When they crisp up to where you like them, plate them.

Directions: Blackened Porterhouse Steak

I rubbed a light coat of my Calivirgin, Hot Virgin Jalapeno Olive Oil onto the steak then a rubbed a coating of Blackened Saskatchewan into the meat with dried crushed garlic.

Blackened Porterhouse Steak
On The Grill

Blackened Porterhouse Steak
A Pellet Grill Recipe

Cooking Directions: Blackened Porterhouse Steak

Open the lid and set the ITC (Intelligent Temperature Control) to “180” degrees (84c). After about five minutes you can shut the lid. Give it a few minutes to heat up.

 Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

 After 30 minutes, turn the ITC (Intelligent Temperature Control) up to 450 degrees (230c) and pull the meat off the grill. Now you can cook your sides and pick up the wood fired flavor from the grill. I did a ½ hour here at 450 (230c). Then pulled my sides and set the ITC (Intelligent Temperature Control) to 650 degrees (378c).

When the grill comes up to temperature put your meat back onto the grill. I did this for 3 1/2 minutes per side.  Perfect.

When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c).

Blackened Porterhouse Steak
A Pellet Grill Recipe

Blackened Porterhouse Steak
3 1/2 Minutes Per Side

 

 Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Blackened Porterhouse Steak
A Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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