Hickory-smoked porterhouse steak

Ingredients:

• 2 porterhouse steaks, 5 cm thick (approximately 1.3 kg each)
• 1.5 tsp sugar
• Sea salt flakes, for sprinkling
• Special equipment: hickory chips, a smoke box (if you have a gas grill), a spatula or tongs, and a digital meat thermometer

Preparation:

1. About 2 hours before cooking, pat the steaks dry with paper towels and refrigerate, uncovered.
2. Sprinkle the steaks on all sides with sugar and 2 tablespoons each of coarse salt and black pepper. Let the meat come to room temperature for 30 minutes. Meanwhile, soak 1.5 cups of hickory chips in water for 30 minutes; drain.
3. Preheat the grill to very low heat and prepare the indirect heat zone: on a gas grill, turn off half the burners; on a charcoal grill, rake all coals to the side. When the grill reaches 225°F (107°C), add wood chips: on a gas grill, fill the grill box with wood chips and place it in the direct heat zone; on a charcoal grill, sprinkle the wood chips on top of the coals.
4. Place the steaks on the cooler side of the grill (indirect heat) with the strip steak side (large side) facing the heat. Cover the grill and smoke the steaks until a thermometer inserted into the center registers 115°F (43°C), 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and cover with foil to keep warm.
5. Increase the grill temperature and prepare it for grilling: on a gas grill, turn on all burners; on a charcoal grill, add more coals. Once the grill reaches 425-450°F (220-230°C), place the steaks on the grill and grill, turning frequently and moving the meat if it starts to burn, until a thermometer inserted into the center of the steak reads 125°F (51°C), 10-15 minutes.
6. Transfer the steaks to a cutting board and let rest for at least 10 minutes before slicing. Sprinkle with flaky sea salt.
   
   

   Note

   
   The wood chips should be placed in the direct heat zone: on a charcoal grill, sprinkle them over the coals; on a gas grill, place the wood chips in a box and place it on the grate above the burner.