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Grilled Porterhouse Steak with Paprika-Parmesan Butter

4.4

(60)

Image may contain Food Pork and Steak
Grilled Porterhouse Steak with Paprika-Parmesan Butter

Have the butcher cut the meat to the specified proportions. Plan ahead to let the steak marinate at least two hours before cooking.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 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.

TagsSteakBeefMeatParmesanCheeseDairyPaprikaHerbs & SpicesMainDinnerGluten FreeKetoEasyGrillingSummerBon Appétit
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