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Grilled Porterhouse Steak With Paprika-Parmesan Butter
Time: 2 hrs 35 mins
Ingredients
- 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 tablespoon fresh thyme, chopped
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon fresh rosemary, chopped
Directions
- 1 Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
- 2 Place steak in glass baking dish.
- 3 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.
- 4 Prepare grill, (medium heat).
- 5 Remove steak from marinade; shake off excess.
- 6 Place steak on grill; cover grill.
- 7 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.
- 8 Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
- 9 Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
- 10 Spread Paprika-Parmesan Butter over top of slices and serve.
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