Grilled Porterhouse Steak With Paprika-Parmesan Butter |
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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 4 |
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**Needs to Marinate** I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks. Ingredients:
1 (2 3/4 lb) porterhouse steaks, 2-3/4 to 3 inch thick |
1/4 cup olive oil |
7 large garlic cloves, minced |
1 tablespoon fresh thyme, chopped |
1 tablespoon salt |
2 teaspoons ground black pepper |
1 teaspoon fresh rosemary, chopped |
3 tablespoons butter, room temperature |
2 teaspoons grated parmesan cheese |
1 anchovy fillet, drained, minced |
1 teaspoon paprika |
1/2 teaspoon dijon mustard |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon ground black pepper |
1/4 teaspoon hot pepper sauce |
Directions:
1. Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
2. Place steak in glass baking dish.
3. 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.
4. Prepare grill, (medium heat).
5. Remove steak from marinade; shake off excess.
6. Place steak on grill; cover grill.
7. 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 cooking too quickly.
8. Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
9. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
10. Spread Paprika-Parmesan Butter over top of slices and serve.
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