Sunset Steak
This steak’s so thick it casts a shadow.
Our 3-inch Porterhouse is where fire meets flavor. Grilled to a juicy medium-rare, crusted in OFD seasoning, and dripping with garlic-rosemary butter—it’s Oklahoma pride on a plate. If your knife ain’t heavy, step aside.
​Ingredients:
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(1) 3-inch thick Porterhouse steak (2–2.5 lbs, well-marbled)
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2 tbsp kosher salt
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1 tbsp coarse cracked black pepper
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1 tbsp garlic powder
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1 tbsp OFD Steak Dust
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2 tbsp olive oil or melted beef tallow
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2 sprigs fresh rosemary
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4 cloves garlic, smashed
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2 tbsp unsalted butter, for basting
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Prep time: 15 minutes
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Cook time: 25–30 minutes
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Rest time: 10 minutes
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Total time: ~45 minutes
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Yield: Serves 2 hungry cowboys or 3 city slickers
Equipment Needed
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Charcoal or gas grill (with a hot and cool zone)
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Instant-read thermometer
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Cast iron skillet (optional for butter basting)
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Long tongs
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Meat thermometer
Instructions
Grill It:
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Preheat the grill with two zones: one hot (direct heat), one cool (indirect heat).
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Sear over high heat, about 3–4 minutes per side. Rotate once to get those crosshatch grill marks.
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Move the steak to the cool side, close the lid, and cook indirectly for 15–20 minutes, or until the internal temp hits:
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120°F for rare
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130°F for medium rare
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140°F for medium
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Optional: During the last 5 minutes, place a cast iron skillet on the grill, melt the butter, toss in garlic and rosemary, and baste the steak with a spoon.
Rest and Serve:
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Let the steak rest 10 minutes, tented with foil.
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Carve the meat off the bone, slice against the grain, and plate it like a legend.
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Sprinkle with a dash of finishing salt or OFD Smoked Pepper Blend.
Oklahoma Food Dude TIP:
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Want extra Okie flavor? Add a chunk of hickory or pecan wood to the fire during the indirect cook.
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Serve with skillet-fried potatoes, grilled corn, and a cold glass of sweet tea—or a neat pour of bourbon from 13th Colony.