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Peppercorn Crusted Porterhouse Steaks with Gorgonzola Butter

Source of Recipe


George Carlberg






List of Ingredients



• 4 Porterhouse steaks, cut 1-1/2- to 2-inches thick
  
• 2 Tbsp whole peppercorns
  
• 2 ounces Gorgonzola cheese
  
• 2 Tbsp butter, at room temperature
  
• 1 Tbsp marjoram
  
• Kosher salt
  






Instructions



1. Set your gas grill on high heat or prepare your charcoal grill. While the grill is heating, crush the peppercorns on the surface of a cutting board using the back side of a large heavy skillet until pepper is uniformly cracked to about one-quarter of its original size. Sprinkle both sides of the steaks with kosher salt and press one-quarter of the cracked peppercorns into one side of each steak.
   
   
2. Combine the softened butter with the Gorgonzola and marjoram and blend well with a fork. Shape the compound butter into a log about 1 inch in diameter and place on a sheet of plastic food wrap. Roll the plastic tight and place in the freezer.
   
   
3. When the grill fire is ready, place the steaks on the hot spot, peppercorns up, for 3 to 4 minutes to sear; turn and sear the side with the peppercorns for 2 to 3 minutes. Move the steaks to a cooler part of the grill, peppercorns up, and allow to finish cooking to desired degree of doneness, another 6 to 7 minutes more for medium-rare, but check frequently because the thickness of the steak and the temperature of the grill will affect cooking time.
   
   Remove the plastic from the Gorgonzola butter, cut medallions 1/4-inch thick and place one or two over each steak. Or, cut steaks into slices and serve with medallions.
   
   Serves 4