Month: June 2024

Smoked Party Ribs

Smoked Party Ribs

“Hey everybody, we’re all gonna get laid!” Well, maybe not, but these Smoked Party Ribs are the next best thing. We used Dale’s BBQ sauce to add an extra zing and recommend trying it out. Tips / Suggestions

Grilled Lobster Tails with Garlic Sauce

Grilled Lobster Tails with Garlic Sauce

Can you believe they used to feed lobster to prisoners? These grilled lobster tails with garlic sauce or fit for a king let alone convicts. Tips / Suggestions

Chili Crisp Smothered Porterhouse Steak

Chili Crisp Smothered Porterhouse Steak

Chilly? It’s summer so not that kind of chilly. This Chili Crisp Smothered Porterhouse Steak is the perfect summer entree to heat things up. The perfect blend of heat and crisp are sure to put a smile on any face.

Tips / Suggestions

  • The filet side usually cooks a little faster than the strip side of the porterhouse. Just keep this mind while cooking the steak. I tend to sear the filet side shorter when searing the sides, or just remove a little earlier than you typically would.
  • Try to save some of the chili crisp sauce to dip or top the steak when eating. It really just depends on how much spice you like.
  • I definitely recommend using a bluetooth thermometer when cooking. The last thing you want do is overcook the steak, and it takes the guessing game out.
Print Recipe

Chili Crisp Smothered Porterhouse Steak

Recipe by BacusBBQ
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

kcal

A delicious pan seared porterhouse smothered in a chili crisp sauce.

Ingredients

  • 1 1 porterhouse (at least 1.5 to 2'' thick)

  • 2 tbsp 2 olive oil

  • 2 tbsp 2 steak rub of choice

  • 2 tbsp 2 chili crisp

  • 1 tbsp 1 soy sauce (low sodium)

  • 1/2 1/2 lime juiced

  • 2 tbsp 2 butter

Directions

  • Rub 1 tbsp olive oil all over the porterhouse. Season all sides with the steak rub. Set aside at room temperature.
  • Mix the chili crisp, soy sauce, and lime juice. Set aside.
  • Heat a cast iron pan to medium high heat (roughly around 375 degrees F). Add 1 tbsp olive oil. Once hot, add the steak to the pan and cook for around 1-2 minutes. Flip and continue cooking for another 1-2 minutes. Repeat this process moving the porterhouse around the pan as you flip to try and get an even sear all of the way around.
  • During the last minute of cooking, rub the chili crisp sauce all over one side. After 30 seconds, flip, and rub the sauce over the second side and cook for the remaining 30 seconds.
  • Once the steak reaches your desired doneness, remove from the pan, and let rest for roughly 10 minutes. I prefer removing at 125 degrees F as it will cook a little bit more while resting.
  • While the steak is resting, place the butter on top so it will melt. After the 10 minutes have passed, slice up, and dig in.