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grilled porterhouse steak with paprika parmesan butter

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BBQ and Grilling

Grilled Porterhouse Steak With Paprika-Parmesan Butter

"**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 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

  • Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
  • 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.
  • Prepare grill, (medium heat).
  • Remove steak from marinade; shake off excess.
  • Place steak on grill; cover grill.
  • 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.
  • 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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