Ingredients
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1 (2 3/4 lb) porterhouse steaks, 2-3/4 to 3 inch thick
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1/4 cup olive oil
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7 large garlic cloves, minced
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1 tablespoon fresh thyme, chopped
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1 tablespoon salt
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1 teaspoon fresh rosemary, chopped
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3 tablespoons butter, room temperature
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2 teaspoons grated parmesan cheese
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1 teaspoon paprika
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1/2 teaspoon Dijon mustard
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1/4 teaspoon ground black pepper
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2 teaspoons ground black pepper
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1/2 teaspoon Worcestershire sauce
Instructions
- 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.