Grilled Porterhouse Steak With Paprika-Parmesan Butter

READY IN: 2hrs 35mins
Recipe 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.

Top Review by Delicious as it Looks

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.

Ingredients Nutrition

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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