Step

• Step 1

  Two hours before cooking, remove the steaks from the refrigerator and allow to come to room temperature. Pat dry with a paper towel.

  Ingredients

  • 2  (2 lb) dry-aged porterhouse steaks

• Step 2

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 3

  Season both sides of steak with a generous amount of salt. Place steaks on grill and cook for 30 to 45 minutes or until an instant-read thermometer inserted in the thickest part of the meat reads 120℉.

  225 ˚F / 107 ˚C

  120 ˚F / 49 ˚C

  Super Smoke

  Ingredients

  •  kosher salt

• Step 4

  Remove steaks from grill and turn the grill temperature up to 500°F.

  500 ˚F / 260 ˚C

• Step 5

  Place the steaks back on grill and sear on both sides for 3 minutes or until desired internal temperature is reached, 125℉ to 130℉ for medium-rare. Remove from grill and let rest 10 minutes before slicing. Slice the meat against the grain into 1/2-inch thick slices.

  500 ˚F / 260 ˚C

  125 ˚F / 52 ˚C

• Step 6

  To serve, place the arugula on a large platter. Drizzle arugula with olive oil and sprinkle with salt. Place the sliced steak and its juices on top of the arugula.

  Ingredients

  • 8 Cup arugula

  •  extra-virgin olive oil

• Step 7

  Add a fresh grinding of pepper over the steak and shave the Parmigiano-Reggiano over the top of the steak. Enjoy!

  Ingredients

  •  freshly ground black pepper

  • 3 Ounce Parmigiano-Reggiano cheese