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Grilled Porterhouse Steak with Paprika-Parmesan Butter

Plan ahead to let the steak marinate at least two hours before cooking.

Yield: 4 servings

1 2-3/4 to 3-inch-thick porterhouse steak (about 2 3/4 pounds)
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon chopped fresh rosemary

Paprika-Parmesan Butter:
3 tablespoons butter, room temperature
2 teaspoons grated Parmesan cheese
1 drained anchovy fillet, 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

Mix all Paprika-Parmesan Butter ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. 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 barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. 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 burning. 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.

Source: Bon Appetit - Get more recipes - order a Bon Appetit Magazine subscription

Omaha Steaks - premium heartland quality steaks and meats.
The Porterhouse, “The King of the T-Bones”, boasts a plentiful portion of tenderloin. It’s like having an entire Filet Mignon and Strip Sirloin on your plate!

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