Shelly's Recipe

GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER

Category: Beef Steaks

1 (2 3/4 lb) porterhouse steaks, 2-3/4 to 3 inch thick
1/4 cup olive oil
7 large garlic cloves, minced
1 tbsp fresh thyme, chopped
1 tbsp salt
2 tsp ground black pepper
1 tsp fresh rosemary, chopped

Paprika-Parmesan Butter
3 tbsp butter, room temperature
2 tsp grated parmesan cheese
1 anchovy fillet, drained, minced
1 tsp paprika
1/2 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp ground black pepper
1/4 tsp hot pepper sauce

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.