Grilled Porterhouse Steak With Paprika-Parmesan Butter Recipe

Name: Grilled Porterhouse Steak With Paprika-Parmesan Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Porterhouse Steak With Paprika-Parmesan Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Porterhouse Steak With Paprika-Parmesan Butter

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