Smoky Grilled Porterhouse Steak with Creamy Paprika-Parmesan Butter
Elevate your steak night with this mouthwatering Smoky Grilled Porterhouse Steak, marinated to perfection and topped with a rich, creamy paprika-parmesan butter. The steak's robust flavor, enhanced by garlic and herbs, offers an irresistible taste experience. This recipe honors the classic steakhouse tradition with a modern twist, making for an impressive centerpiece at your dinner table. Whether for a special occasion or a delicious weeknight meal, this dish is sure to become a favorite. Pair it with your choice of sides for an unforgettable feast!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Porterhouse steak
2 3/4 lb (2-3/4 to 3 inches thick)
Olive oil
1/4 cup (none)
Garlic cloves
7 large (minced)
Fresh thyme
1 tablespoon (chopped)
Salt
1 tablespoon (none)
Ground black pepper
2 teaspoons (none)
Fresh rosemary
1 teaspoon (chopped)
Butter
3 tablespoons (room temperature)
Grated parmesan cheese
2 teaspoons (none)
Paprika
1 teaspoon (none)
Dijon mustard
1/2 teaspoon (none)
Worcestershire sauce
1/2 teaspoon (none)
Ground black pepper
1/4 teaspoon (none)
Hot pepper sauce
1/4 teaspoon (none)
Instructions
1
In a small bowl, combine the softened butter, grated parmesan, paprika, Dijon mustard, Worcestershire sauce, ground black pepper, and hot pepper sauce. Mix until well blended. You can prepare this Paprika-Parmesan Butter up to 2 days in advance and store it in the refrigerator; let it return to room temperature before serving.
2
Prepare the marinade by whisking together the olive oil, minced garlic, chopped thyme, salt, black pepper, and chopped rosemary in a separate small bowl.
3
Place the porterhouse steak in a glass baking dish and pour half of the marinade over it. Turn the steak to coat it evenly, then pour the remaining marinade on top. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours, turning the steak occasionally for maximum flavor.
4
Preheat your grill to medium heat. Remove the steak from the marinade, letting excess marinade drip off before grilling.
5
Place the steak on the hot grill and cover. Grill the steak, checking for doneness with an instant-read thermometer. For rare, aim for an internal temperature of 115°F to 120°F (about 15 minutes per side); for medium-rare, aim for 125°F to 130°F (about 18 minutes per side). If the steak is cooking too quickly, move it to a cooler part of the grill.
6
Once grilling is complete, transfer the steak to a platter and cover it to keep warm. Allow it to rest for about 5 minutes before slicing.
7
Using a sharp knife, carefully cut the meat away from the bone and slice each section into approximately 1/3-inch-thick pieces. Generously spread the creamy Paprika-Parmesan Butter over the warm slices of steak before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of steak is used in this recipe?
This recipe specifically uses a Porterhouse steak that is 2-3/4 to 3 inches thick.
How long should the Porterhouse steak marinate?
The steak should be refrigerated in the marinade for at least 2 hours, but up to 24 hours for maximum flavor.
What ingredients are needed for the marinade?
The marinade is made by whisking together olive oil, minced garlic, chopped fresh thyme, salt, black pepper, and chopped fresh rosemary.
What are the ingredients for the Paprika-Parmesan Butter?
The butter mixture includes softened butter, grated parmesan, paprika, Dijon mustard, Worcestershire sauce, ground black pepper, and hot pepper sauce.
Can I make the Paprika-Parmesan Butter ahead of time?
Yes, you can prepare the butter up to 2 days in advance and store it in the refrigerator.
How should I prepare the butter for serving?
If the butter was refrigerated, let it return to room temperature before spreading it over the warm steak.
What is the recommended grill setting?
Preheat your grill to medium heat before cooking the steak.
Should the steak be covered while grilling?
Yes, place the steak on the grill and cover it to ensure even cooking.
What internal temperature should I aim for for a rare steak?
For a rare steak, aim for an internal temperature of 115°F to 120°F.
What internal temperature should I aim for for a medium-rare steak?
For medium-rare, aim for an internal temperature of 125°F to 130°F.
How long does it take to grill a rare Porterhouse steak?
It typically takes about 15 minutes per side for a rare doneness.
How long does it take to grill a medium-rare Porterhouse steak?
It typically takes about 18 minutes per side for a medium-rare doneness.
How can I check if the steak is done?
The best way to check for doneness is to use an instant-read thermometer.
What should I do if the steak is cooking too quickly on the grill?
If the steak cooks too quickly, move it to a cooler part of the grill.
How long should the steak rest after cooking?
Allow the steak to rest on a platter for about 5 minutes before slicing.
How should the steak be sliced for serving?
Carefully cut the meat away from the bone and slice each section into approximately 1/3-inch-thick pieces.
When should the flavored butter be applied?
Generously spread the butter over the warm slices of steak just before serving.
How much garlic is used in the marinade?
The recipe calls for 7 large garlic cloves, minced.
Do I need to turn the steak while it is marinating?
Yes, turn the steak occasionally while in the refrigerator to ensure it is coated evenly.
What should I do with excess marinade before grilling?
Remove the steak from the marinade and let the excess drip off before placing it on the grill.
Does the recipe use fresh or dried herbs?
The recipe uses fresh thyme and fresh rosemary for the best flavor.
Is there any spice in the butter?
Yes, a 1/4 teaspoon of hot pepper sauce is added to the butter mixture for a bit of heat.
What type of mustard is used in the butter?
The recipe uses 1/2 teaspoon of Dijon mustard for the butter.
How large is the steak used in this recipe?
The recipe calls for a 2 3/4 lb porterhouse steak.
What kind of paprika should I use?
The recipe simply calls for 1 teaspoon of paprika, though you can choose sweet or smoked depending on your preference.
Is the steak marinated at room temperature?
No, the steak should be refrigerated during the marinating process.
What type of container is best for marinating?
A glass baking dish is recommended for marinating the steak.
How much salt is included in the marinade?
The marinade includes 1 tablespoon of salt.
Can I use this recipe for other cuts of steak?
While designed for Porterhouse, the marinade and butter would work well for Ribeye or T-bone steaks as well.
What are the primary flavor profiles of this dish?
The dish features smoky, savory, and garlicky notes with a rich, creamy, and slightly tangy parmesan finish.