Grilled Porterhouse Steak Marinated In Garlic, with Paprika Parmesan Butter
Note: Allow at least 2-3 hours marinating time, ideally 8 hours. (Active and total time in original posting don't reflect marinating time -- total time is more like 8 hours, with active time being more like 20 minutes.)
Terrific steakhouse flavor. Don't be fooled by the inclusion of an anchovy fillet and parmesan -- it makes for a terrific, subtle accompaniment to the grilled steak. Relatively easy, very elegant, and delicious!"Excellent steak! The flavors of the Paprika Parmesan Butter and the Garlic Marinate Steak melded deliciously together. I accompanied this with Grilled Herb Potatoes and stevemur's Caesar Salad for a perfect supper." - Trissa
Yield: 4 Ready in 20 minutes
favorite of 940 people 417 people want to try
Verified by stevemur
|-- GARLIC MARINADE --|
|2 1.5" thickPorterhouse Steaks; (2 - 3 lbs)|
|7 large clovesgarlic; minced|
|0.25 cupolive oil|
|1 tablespoonFresh Thyme; chopped|
|2 teaspoonsBlack pepper|
|1 teaspoonfresh rosemary; chopped|
|-- PAPRIKA-PARMESAN BUTTER --|
|3 tablespoonsbutter; room temperature|
|2 teaspoonsParmesan cheese; grated|
|1 filletAnchovy; drained, minced|
|0.5 teaspoonDijon mustard|
|0.5 teaspoonWorcestershire sauce|
|0.25 teaspoonGround black pepper|
|0.25 teaspoonTabasco sauce|
Grilled Porterhouse Steak Marinated In Garlic, with Paprika Parmesan Butter Preparation
Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.
The Paprika-Parmesan Butter can be made up to 2 days in advance; 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 4 minutes per side,or 125 F to 130 F for medium-rare, about 5-6 minutes per side depending upon thickness),occasionally moving steak to cooler part of rack if cooking too quickly. Transfer steak to platter; cover to keep warm.
Let stand 5 minutes -- don't skip this step!
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. Garnish with parsley.
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