Cooking List, pt. IX : Grilled Porterhouse Steak with Paprika-Parmesan Butter

• March
• 20

6:21 pm Beefeater, Cooking List, Dinner

Just look at that. How in the world could me and the husband refuse this?

Tell me! Tell me!

GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER

Ingredients

• 1 2 3/4- to 3-inch-thick porterhouse steak (about 2 3/4 pounds)
• 1/4 cup olive oil
• 7 large garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 1 teaspoon chopped fresh rosemary

Method

1. Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak.
2. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
3. Prepare barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue.
4. 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 burning.
5. 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.
6. Spread Paprika-Parmesan Butter over top of slices and serve.

Paprika-Parmesan Butter

Ingredients

• 3 tablespoons butter, room temperature
• 2 teaspoons grated Parmesan cheese
• 1 drained anchovy fillet, minced
• 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

Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature.)