Step 1

Prepare the grill for 2-zone cooking by lighting charcoal in a charcoal chimney until it becomes 70% ashed over.

Step 2

Remove the grate from the grill and add the charcoal to one side of the grill.

Step 3

Return the grate and clean if needed.

Step 4

Close the lid and allow the grill to preheat.

Step 5

Pat the porterhouse chops dry.

Step 6

Spread aioli over pork

Step 7

Season with salt and Girl Carnivore chick fest

Step 8

Carefully lift the grate and add wood chips directly to the coals. Use caution at this point, they will flare up.

Step 9

Place the pork steaks right on the grill on the hot side.

Step 10

Grill over direct heat 1 minute, rotate the pork chop 45 degrees, and grill for another minute. If the meat doesn't lift from the grill, allow it to sit a few seconds longer. Pulling it will only rip and tear the meat.

Step 11

Move the steaks to the indirect heat, or cooler side of the grill.

Step 12

Place the lid on the grill.

Step 13

Grill for another 6 to 10 minutes flipping once until internal temp of 140 F.

Step 14

Remove from grill and tent with foil.

Step 15

Top the pork steaks with the compound butter.

Step 16

Rest for 5 minutes as the butter melts over the meat.

Step 17

Serve the bbq pork steaks hot over oil tossed arugula sliced tomatoes.

Step 18

Garnished with salt, pepper, minced parlsey, if desired.

Step 19

In a small bowl, whisk the softened butter with the shallot, parley, salt, black pepper, and Girl Carnivore Ooomami mushroom powder.

Step 20

Arrange the butter onto a sheet of plastic wrap or wax paper and roll up to form a log.

Step 21

Place the butter in the freezer to firm up for 15 minutes.

Step 22

Store the butter in the fridge until ready to use.