Directions

1. Prep the Steak: Rub the porterhouse generously on all sides with Texas Beef BBQ Rub. Let it rest on the counter for about an hour to come up to room temperature. This gives the seasoning time to absorb into the meat and helps it cook evenly once it hits the grill.

2. Make the Red Chimichurri: In a food processor, combine the roasted red peppers, garlic, Calabrian chili paste, red wine vinegar, lemon juice, and Kansas City BBQ Rub. Pulse until mostly smooth with a little texture remaining. Transfer to a bowl and fold in the chopped parsley and cilantro. Drizzle in the olive oil while stirring until fully combined. Taste and adjust with more salt or lemon juice if needed. Let it sit while the steak cooks to let the flavors marry.

3. Grill the Steak: Fire up your Traeger Ranger (or other pellet grill) to 425 degrees using Signature Blend pellets for a balanced smoke profile. Once at temperature, place the porterhouse on the grill.

   Grill for 4 minutes, then flip.

   Grill another 4 minutes, then rotate the steak 90 degrees and flip again.

   Grill the final side for 4 minutes.

   By now, you should be reading an internal temperature of about 130°F for medium-rare. Adjust timing slightly depending on your steak's thickness and your preferred doneness.

4. Rest and Serve:

   Let the steak rest for 10 minutes, loosely tented with foil. Then carve the porterhouse by slicing the tenderloin and strip steak off the bone, and cutting each into thick slices.