Rosemary Steaks with Papaya Butter |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This recipe is easy to make but looks very gourmet. If you want a fancy grilling recipe, try it out. Ingredients:
1/2 papaya - peeled, seeded, and cut into 1-inch slices |
2 teaspoons olive oil |
2 cloves garlic, minced, or to taste |
3/4 cup butter at room temperature |
3 (10 ounce) porterhouse steaks |
2 tablespoons olive oil |
2 tablespoons chopped fresh rosemary |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 teaspoon garlic salt |
Directions:
1. Preheat outdoor grill for medium heat, and lightly oil the grate.
2. Rub the papaya slices evenly with 2 teaspoons olive oil.
3. Cook the papaya on the preheated grill until hot and softened, about 10 minutes.
4. Blend the grilled papaya, garlic, and butter in a blender until smooth. Pour into a small container and cool in refrigerator 1 to 2 hours.
5. Again preheat outdoor grill for medium heat and lightly oil the grate.
6. Rub the porterhouse steaks thoroughly with the 2 tablespoons olive oil. Stir the rosemary, salt, pepper, and garlic salt together in a bowl; rub evenly onto both sides of the steaks.
7. Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Top with the papaya butter to serve.
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