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.

• Ready In: 2 hrs 35 mins
• Serves: 4

Ingredients

• 1 (2 3/4lb)  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.