Reverse Seared Porterhouse with Hasselback Potatoes Recipe

Ingredients

Steaks

2 Porterhouse steaks 3 tablespoons olive oil
handful oak wood chunks

Steak Seasoning

2 tablespoons coarse sea salt
½ tablespoon coarse ground black pepper
2 teaspoons garlic flakes
2 teaspoons onion flakes
1 teaspoon red pepper flakes
1 teaspoon dill

Loaded Hasselback Potatoes

2 russet potatoes
¼ cup unsalted butter, melted
½ teaspoon salt
½ teaspoon black pepper
¾ cup cheddar cheese, grated
¼ cup sour cream
2 slices crumbled bacon
1 tablespoon fresh chives, chopped

Preparation

1. Preheat your grill for indirect heat to 200°C.
2. Begin making the potatoes. Cut 1 cm wide slits width-wise through each potato. Brush potatoes with melted butter and season with salt and pepper to taste. Place the potatoes on your grill for indirect cooking and close the lid. Cook for 1 hour at 200°C.
   HOT TIP – Line up wooden spoons or butter knives on both sides of the potato, lengthwise. This will prevent your knife from cutting all the way through the potato.
3. Preheat your smoker to 115°C.
4. Brush the steaks on both sides with olive oil. Combine all steak seasoning ingredients into a bowl and use to generously season each steak on both sides. Let the steak rest at room temperature for 1 hour before smoking.
5. Place the steaks in your smoker and toss a few oak wood chunks onto hot coals for smoking. Cook the steaks for 25 – 35 minutes at 115°C, or until the internal temperature of the meat reaches 40°C.
6. Once the potatoes are fully cooked, add cheddar cheese on top and place them back on the grill for the cheese to melt, about 2 minutes.
7. Remove the potatoes from the grill and set aside to cool. Make sure the heat on your grill is turned up to high.
8. Reverse sear the steaks over the direct high heat for 1 – 2 minutes per side, or until desired doneness. Remove the steaks from the grill and let rest for 10 minutes before serving.
9. Top the hasselback potatoes with sour cream, crumbled bacon and chives. Enjoy!