Main Dishesbonappetit5.0
Grilled Porterhouse Steak With Parmesan Butter
You don't have to head out to a steakhouse for a great porterhouse. Here's how to make one at home with a finishing butter that gives it an umami turbo boost.
👥 2 Servings🔥 Cook: 30 min👤 Bruce Aidells📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●bowl
- ●knife
📝 Preparation Steps
1
Combine ¼ cup olive oil, 7 garlic cloves, minced or finely grated, 1 Tbsp. finely chopped fresh thyme leaves, 1 Tbsp. Diamond Crystal salt or 1¾ tsp. Morton kosher salt, 2 tsp. freshly ground black pepper and 1 tsp. finely chopped fresh rosemary leaves in a 1-gal. resealable plastic bag or glass or ceramic baking dish. Add one 2 lb. porterhouse steak (about 2" thick) and turn to coat in marinade. Cover (or seal) and refrigerate, turning occasionally, at least ⏱️ 2 hours and up to overnight.
. finely chopped fresh thyme leaves1 Tbsp. Diamond Crystal salt or 1¾ tsp. Morton kosher salt1 Tbsp. finely chopped fresh rosemary leaves1 tspporterhouse steak (about 2" thick), preferably prime or as well-marbled as you can find1 (2 lb.)
2
Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Remove steak from marinade, letting excess drip back into dish (or bag); discard marinade. Grill over direct heat, keeping tenderloin (the smaller side) away from the most intense heat and turning steak about every minute or so to control flare-ups and ensure even browning, until deeply browned on all sides (including standing it on its side with tongs to render and brown fat around edges), 6–⏱️ 8 minutes. Move steak over indirect heat (still positioning tenderloin side away from the heat) and grill, turning every 1–⏱️ 2 minutes and moving closer to or farther away from heat as needed to build even color, until an instant-read thermometer inserted into the thickest part of steak registers 120° for medium-rare, 10–⏱️ 12 minutes, or longer for your desired doneness. Transfer to a wire rack set over a rimmed baking sheet and let rest 15–⏱️ 30 minutes.
Vegetable oil (for grill)
3
As the steak is resting, mix together 6 Tbsp. unsalted butter, at room temperature, 1 Tbsp. plus 1 tsp. finely grated Parmesan cheese, 2 drained anchovy fillets, minced, 2 tsp. paprika, 1 tsp. Dijon mustard, 1 tsp. Worcestershire sauce, remaining ½ tsp. freshly ground black pepper, and ½ tsp. hot sauce in a small bowl until well combined. Using sharp knife, cut meat away from bone. Cut each meat section into ⅓"-thick slices. Spread butter over top of slices and serve. Do Ahead: Parmesan butter can be made up to 2 days in advance and stored in an airtight container in the fridge. When ready to serve, bring to room temperature. Editor’s note: This porterhouse recipe was first printed in our July 2001 issue; head this way for more of our best steak recipes →
. unsalted butter, at room temperature6 Tbsp. plus 1 tsp. finely grated Parmesan cheese1 Tbspdrained anchovy fillets, finely chopped2. paprika (sweet or hot)2 tsp. Dijon mustard1 tsp. Worcestershire sauce1 tsp
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