Grilled Porterhouse Steaks

1. 1

   Prepare grill.

2. 2

   Let steaks stand at room temperature 30 minutes.

3. 3

   With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt.

4. 4

   Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere.

5. 5

   Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130 degrees F. for medium-rare.

6. 6

   (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat.)

7. 7

   Transfer steaks to a platter and let stand 10 minutes.

8. 8

   Serve steaks sliced with the horseradish-mustard butter.

9. 9

   In a bowl, blend together the butter, horseradish, mustard, and shallot with a fork.

10. 10

    Season with salt and pepper.

11. 11

    On a sheet of plastic wrap, form the butter into a log about 4 inches long.

12. 12

    Chill the compound butter until firm, at least 30 minutes or freeze until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.