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    Grilled Porterhouse Steak with Paprika-P


    Source of Recipe


    Bon Appetit

    Recipe Introduction


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

    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.



 

 

 


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