Christmas Porterhouse Steak

Instructions

• Step 1: Burning the oak blend pellets, preheat recteq to 225°F.
• Step 2: Coat both sides of the porterhouse steaks lightly with olive oil. In a small bowl, combine the holiday rubs together and season all sides evenly with the holiday rub mixture, pressing it in to ensure an even crust.
• Step 3: Insert wireless meat probe to monitor the internal temperature. Add to recteq and smoke until the internal temperature reaches 100°F (about 45 minutes, depending on the thickness).
• Step 4: Remove steak, set aside and increase the grill temperature to 600°F. Allow to reach temperature, about 10 minutes.
• Step 5: In a small saucepan, combine cranberry sauce, balsamic vinegar, honey, and Dijon mustard. Add to recteq and stir periodically until the mixture thickens slightly.
• Step 6: Add the steaks back to recteq and cook for 2-3 minutes per side until a crust forms and the internal temperature reaches your desired doneness: 130°F for medium-rare, 140°F for medium.
• Step 7: Brush the steaks with the prepared glaze during the last minute of cooking. Remove steaks from recteq and let them rest for 5-10 minutes and top with rosemary sprig.