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."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Mama Cee Jay photo by Mama Cee Jay
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
2hrs 35mins
Ingredients:
14
Serves:
4
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ingredients

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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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Reviews

  1. 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.
     
  2. Martin A.
    Not a fan of the porterhouse...prefer the ribeye...the parmesan butter was awesome on a medium-rare ribeye.
     
  3. 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.
     
  4. 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!!
     
  5. Cook4_6
    This is fabulous. I used Certified Angus Beef top sirloin cooked medium rare. I would have to agree with evelyn/athens that this is one of the best recipes I have tried on recipezaar. My DH loved the paprika-parmesan butter; in fact he ate it on his baked potato as well! Served this will baked potatoes and "Recipe #217228" The salad really complimented the steak. Just fabulous!
     
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Tweaks

  1. 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!
     
  2. dtgadgetgirl
    Wow!! My husband said this was the BEST steak he had ever eaten, even from a restaurant. The butter was definately the icing on the cake. I did not have anchovie so I took the recommendation and used 1 t. of soy sauce instead. I also doubled the butter recipe. Yummy! A definate keeper.
     

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