Thursday, August 14, 2008

Grilled Porterhouse Steak with Paprika-Parmesan Butter

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
paprika-parmesan butter (recipe follows)

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 your grill to medium heat. Remove steak from marinade; shake off excess. Place steak on the grill and cover. 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.

Transfer steak to platter; cover to keep warm. Let it rest for about 5 minutes. Using sharp knife, cut meat away from bone. Cut each piece into 1/3-inch-thick slices.

Spread Paprika-Parmesan Butter over top of slices and serve.

Paprika-Parmesan Butter
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






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