Grilled Porterhouse Steak with Paprika-Parmesan Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Have the butcher cut the meat to the specified proportions. Plan ahead to let the steak marinate at least two hours before cooking. Ingredients:
1 2 3/4- to 3-inch-thick porterhouse steak (about 2 3/4 pounds) |
1/4 cup olive oil |
7 large garlic cloves, minced |
1 tablespoon chopped fresh thyme |
1 tablespoon salt |
2 teaspoons ground black pepper |
1 teaspoon chopped fresh rosemary |
paprika-parmesan butter |
Directions:
1. Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
2. Prepare barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare, about 15 minutes per side, or 125°F to 130°F for medium-rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices. Spread Paprika-Parmesan Butter over top of slices and serve.
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