Grilled Porterhouse Steak With Paprika-Parmesan Butter

Submitted by Brenda.

"**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."

 

• Ready In: 2hrs 35mins
• Ingredients: 14
• Serves: 4

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

• Paprika-Parmesan Butter

• 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

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.

Reviews

[DeliciousAsItLooks]

Fantastic recipe! My grocery store didn't have porterhouse, so I got a sirloin steak instead. This is probably the best steak I've ever grilled myself! I only used a teaspoon of salt in the marinade and that was plenty. The Paprika-Parmesan Butter is to die for! I used a dab of anchovy paste instead of a minced anchovy filet and it worked fine.

 

[Martin A.]

Not a fan of the porterhouse...prefer the ribeye...the parmesan butter was awesome on a medium-rare ribeye.

 

[malcolm.cruickshank]

I think DeliciousAsItLooks is maybe missing the way salt works in a marinade. It is not there as a flavor additive, although it will work a little in that connection, it has the role of penetrating, tenderizing and assisting the steak to hold moisture by increasing the osmotic pressure inside the meat. Although the teaspoon will do all that is required flavor wise, it will miss the mark on both it's primary roles.

 

[brenton vandenbosch]

thanks for sharing

 

[Kelley52]

Over the top FANTASTIC! I don't know if the marinade is even necessary, the parmesan butter is what makes this so special! This is going to impress any company you may have coming! Yum!!