Grilled Porterhouse Steak With Paprika-Parmesan Butter

Brenda.'s Note:

**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.

• Total Time: 2 hrs 35 mins
• Prep Time: 2 hrs 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 (2 ¾ lb) porterhouse steaks , 2-3/4 to 3 inch thick
• ¼ 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 anchovy fillet , drained, minced
• 1 teaspoon paprika
• ½ teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon ground black pepper
• ¼ 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

[barry ellison]

wish there were 10 stars

[elegantly]

great recipe! i used ribeyes, and all of the ingredients mentioned, except I used yellow mustard instead of dijon, and tony chachere season instead of salt, I even added mushrooms. I cooked the seasoned steaks in a skillet for 20 minutes, and then cooked the steaks for another 20 minutes by adding 1/2 cup of water to allow the ingredients to seep into the meat. Once the steaks were ready I spread the paprika parmesan butter on top and it was delish! I will make it again!

[IngridH]

We liked the flavor of the butter, and decided that it would be excellent to use on corn on the cob. However, the steak was so salty that we couldn't eat it. I'd like to try this again another time, with less salt, because the rest of the ingredients are things that we really like. Made for ZWT5 by one of the Cooks with Dirty Faces.