Grilled Porterhouse Steak with Paprika-Parmesan Butter

Name: Grilled Porterhouse Steak with Paprika-Parmesan Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Paprika-Parmesan Butter; 1 teaspoon chopped fresh rosemary; 1 Tbsp chopped fresh thyme; 7 larges garlic cloves, minced; 2 teaspoons ground black pepper; 59 milliliters olive oil; 1 Tbsp salt

Grilled Porterhouse Steak with Paprika-Parmesan Butter might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 860 calories, 65g of protein, and 64g of fat per serving. This recipe serves 4. Head to the store and pick up paprika-parmesan butter, rosemary, salt, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place steak in glass baking dish.

Ingredients you will need

Steak

Equipment you will use

Glass Baking Pan

Whisk oil and next 5 ingredients in small bowl to blend.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Marinade

Steak

Prepare barbecue (medium heat).

Remove steak from marinade; shake off excess.

Ingredients you will need

Marinade

Shake

Steak

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.

Ingredients you will need

Cooler

Steak

Equipment you will use

Kitchen Thermometer