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)
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.
Omaha Steaks -
premium heartland quality steaks and meats.