Explore Couple, Porterhouse Steak Recipe, and more!

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.

Slow-Smoked Porterhouse Steaks

Porterhouse T-Bone American style (Meatmass - A Celebration of Meat)

dry aging steak at home

Want perfect steak? Before you cook try dry brining

This method for dry brining will actually make steak better before you even get it near heat. Pair with reverse sear for a perfect steak, every time.

Trimming a full rack of spare ribs into a St. Louis-style rack takes only two cuts and results in ribs without any chewy cartilage that can make them hard to eat.

How to Trim Pork Spareribs Into a St. Louis-Style Cut

Get this all-star, easy-to-follow Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast recipe from Bobby Flay

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast recipe courtesy of Bobby Flay via Food Network. ["Bobby has always been a favourite chef of mine & this recipe is another to add to my long list of Flay Favourites, Keva xo"]

Grilled Strip Steak & Tomato Cucumber Salad  Ingredients  serves Serves 4, active time 25 minutes, total time 1 hour      2 (2-inch thick) New York strip steaks, about 1 pound each     1/2 pound cherry tomatoes, quartered     1 cucumber, seeded, cut into

Thick-cut New York strip steaks grilled and served with a bright and crunchy tomato and cucumber salad with yogurt sauce.

Somewhere along the lines, the culinary world eschewed boiled meats and vegetables as “bland” and “boring”–favoring, instead, techniques like searing, blanching, and sautéing. This could not be further from the truth. The basic method of boiling can transform carrots, cabbages and turnips into exquisite vegetables that melt in your mouth–and tough cuts of meat, like brisket or shanks, into tender and succulent wonders.

Pot Au Feu: A French Peasant Soup

Somewhere along the lines, the culinary world eschewed boiled meats and vegetables as “bland” and “boring”–favoring, instead, techniques like searing, blanching, and sautéing. This could not be further from the truth. The basic method of boiling can transform carrots, cabbages and turnips into exquisite vegetables that melt in your mouth–and tough cuts of meat, like brisket or shanks, into tender and succulent wonders.

Steak with Honey Bourbon Bacon Butter {recipes for cajun and lemon herb butter also}

Steak with Honey Bourbon Bacon Butter {recipes for cajun and lemon herb butter also}. Bamford - Honey Bourbon Bacon Butter - you obviously need to make this!

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