Grilled Porterhouse Steak With Paprika-parmesan Butter

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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
• 3 tablespoons butter, room temperature
• 2 teaspoons grated parmesan cheese
• 1 anchovy fillet, drained, 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

Recipe

• 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.