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Grilled Porterhouse Steak With Paprika-Parmesan Butter

There’s something undeniably primal about a perfectly grilled steak, especially a magnificent porterhouse. I remember one summer evening, the scent of grilling meat mingled with the salty air of the coast. My grandfather, a man of few words but incredible skill at the grill, presented each of us with thick-cut porterhouses, each one glistening with butter and perfectly charred. The taste, that smoky, savory, melt-in-your-mouth sensation, remains etched in my memory as pure culinary bliss. This recipe aims to recreate that magic, bringing together the richness of a prime cut with a vibrant, flavorful butter that elevates the experience to new heights.

Recipe Overview

Prep Time: 2 hours 15 minutes (includes marinating)
Cook Time: 18 minutes
Total Time: 2 hours 33 minutes
Servings: 4
Dietary Type: Gluten-Free

Ingredients

2 (2 3/4 lb) porterhouse steaks, 2-3/4 to 3 inch thick
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon fresh rosemary, chopped

For the Paprika-Parmesan Butter:

3 tablespoons butter, room temperature
2 teaspoons grated parmesan cheese
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

Equipment Needed

Glass baking dish
Small bowl
Whisk
Grill
Instant-read thermometer
Platter
Sharp knife

Instructions

First, prepare the Paprika-Parmesan Butter: In a small bowl, thoroughly mix the softened butter, parmesan cheese, paprika, Dijon mustard, Worcestershire sauce, black pepper, and hot pepper sauce until everything is evenly blended. This can be made up to 2 days ahead of time and stored in the refrigerator. Be sure to bring it back to room temperature before serving.
Place the porterhouse steaks in a glass baking dish.
In another small bowl, whisk together the olive oil, minced garlic, chopped thyme, salt, black pepper, and chopped rosemary. This is your marinade.
Pour half of the marinade over the steaks, then turn the steaks over and pour the remaining marinade on top. Ensure the steaks are well coated.
Cover the baking dish and refrigerate for at least 2 hours, or up to 1 day. Turn the steaks occasionally to ensure even marination. The longer they marinate, the more flavorful and tender they will become.
When you’re ready to cook, prepare your grill for medium heat. If using a charcoal grill, ensure the coals are evenly distributed. For a gas grill, preheat to around 350-400°F (175-200°C).
Remove the steaks from the marinade and shake off any excess. Discard the used marinade.
Place the steaks on the preheated grill. Cover the grill to help maintain an even temperature and trap the smoky flavors.
Grill the steaks to your desired doneness, using an instant-read thermometer to ensure accuracy.
- For rare: Grill for about 15 minutes per side, or until the thermometer inserted into the center registers 115°F to 120°F (46°C to 49°C).
- For medium-rare: Grill for about 18 minutes per side, or until the thermometer registers 125°F to 130°F (52°C to 54°C).
If the steaks are cooking too quickly and the outside is starting to char before the inside is cooked to your liking, move them to a cooler part of the grill.
Once the steaks reach your desired temperature, transfer them to a platter. Cover loosely with foil to keep them warm and let them rest for at least 5 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
After resting, use a sharp knife to cut the meat away from the bone. Then, cut each meat section into 1/3-inch-thick slices. This creates beautiful, easy-to-eat portions.
Spread the prepared Paprika-Parmesan Butter generously over the top of the sliced steak. The heat from the steak will melt the butter, creating a luscious sauce. Serve immediately and enjoy!

Expert Tips & Tricks

Dry Brining: For an even more intense flavor and improved moisture retention, try dry brining the steaks for up to 24 hours before marinating. Simply rub the steaks with salt (about 1 teaspoon per pound) and let them sit uncovered in the refrigerator.
Reverse Sear: For a perfectly cooked steak with a beautiful crust, consider the reverse sear method. Cook the steaks in a low oven (around 250°F/120°C) until they reach an internal temperature about 20 degrees below your desired doneness. Then, sear them on a hot grill for just a minute or two per side to develop a flavorful crust.
Butter Variations: Feel free to experiment with different herbs and spices in the compound butter. Try adding chopped chives, parsley, or a pinch of red pepper flakes for extra heat.
Smoky Flavor: Adding a handful of wood chips (like hickory or mesquite) to your charcoal grill will infuse the steak with a wonderful smoky flavor. Soak the wood chips in water for about 30 minutes before adding them to the coals.
Don’t overcrowd: Avoid placing too many steaks on the grill at once, as this can lower the temperature and prevent proper searing.

Serving & Storage Suggestions

Serve the Grilled Porterhouse Steak with Paprika-Parmesan Butter immediately after slicing and topping with the butter. It pairs perfectly with roasted vegetables like asparagus or potatoes, a simple green salad, or creamy mashed potatoes.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked steak for up to 2 months. Thaw it overnight in the refrigerator before reheating.

To reheat, gently warm the sliced steak in a skillet over medium-low heat, or briefly microwave it. Be careful not to overcook it, as this can make it tough. A splash of beef broth or water can help keep it moist.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	985.6 kcal	N/A
Calories from Fat	722 g	73%
Total Fat	80.3 g	123%
Saturated Fat	30.7 g	153%
Cholesterol	223.2 mg	74%
Sodium	2022.1 mg	84%
Total Carbohydrate	3.6 g	1%
Dietary Fiber	0.8 g	3%
Sugars	0.2 g	0%
Protein	59.7 g	119%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Herb Butter: Instead of the paprika-parmesan butter, try a simple herb butter with minced garlic, parsley, thyme, and rosemary.
Spice Rub: For a bolder flavor, skip the marinade and rub the steak with a mixture of smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar before grilling.
Different Cuts: While the porterhouse is a classic choice, this recipe also works well with other thick-cut steaks, such as ribeye, New York strip, or T-bone. Adjust cooking times accordingly.
Marinade Alternatives: If you don’t have fresh herbs, you can use dried herbs in the marinade. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs. A splash of balsamic vinegar or red wine can also add depth of flavor to the marinade.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak for longer than 24 hours?
A: While a longer marinating time can enhance flavor, marinating for much longer than 24 hours can sometimes cause the steak to become mushy. Aim for a maximum of 24 hours for the best texture.

Q: What is the best way to check the doneness of the steak?
A: An instant-read thermometer is the most accurate way to check doneness. Insert the thermometer into the thickest part of the steak, avoiding bone, and refer to a temperature chart for your desired level of doneness.

Q: Can I cook this steak in a pan instead of on the grill?
A: Yes, you can cook the steak in a heavy-bottomed skillet (cast iron is ideal). Sear the steak over high heat until browned on both sides, then reduce the heat and cook to your desired doneness, flipping occasionally.

Q: What if I don’t have all the ingredients for the paprika-parmesan butter?
A: Feel free to adapt the butter to your preferences and available ingredients. You can leave out the hot sauce, substitute a different type of cheese, or use dried herbs instead of fresh.

Q: How do I prevent the steak from sticking to the grill?
A: Make sure your grill is clean and well-oiled before placing the steak on it. You can also lightly brush the steak with oil before grilling. Avoid moving the steak around too much during the first few minutes of cooking, as this can cause it to stick.

Final Thoughts

This Grilled Porterhouse Steak with Paprika-Parmesan Butter is more than just a meal; it’s an experience. The combination of the perfectly grilled steak and the flavorful butter creates a symphony of flavors that will tantalize your taste buds. So fire up the grill, gather your loved ones, and prepare to create a memorable culinary moment. I encourage you to try this recipe and make it your own. Experiment with different herbs and spices, adjust the cooking times to your liking, and most importantly, have fun in the kitchen! And if you do try it, let me know what you think – I always love to hear how it turns out! Pair this incredible steak with a bold Cabernet Sauvignon for a truly unforgettable meal.

Grilled Porterhouse Steak With Paprika-Parmesan Butter Recipe