Grilled Porterhouse Steak With Parmesan Butter
By Bruce Aidells · bonappetit.com
2 hrs 30 min + 15–30 min rest2–4 servings
A thick-cut porterhouse marinated in garlic and herbs, grilled over high heat until deeply browned, then topped with a compound butter of Parmesan, anchovies, and spices.
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| prepPrepare grill for high indirect heat (bank coals to one side for charcoal; leave one or two burners off for gas) | ||||||
| prepOil grate with vegetable oil | ||||||
| 60 ml olive oil | Combine oil, garlic, thyme, salt, pepper & rosemary | Add steak, coat, cover & refrigerate 2 hrs–overnight | Remove steak, discard marinade, grill over direct heat 6–8 min | Move to indirect heat, grill 10–12 min until 120°F / 49°C | Rest on wire rack 15–30 min | Cut meat from bone, slice ⅓" thick, spread butter & serve |
| 7 garlic cloves, finely grated | ||||||
| 1 Tbsp. fresh thyme leaves, finely chopped | ||||||
| 1 Tbsp. Diamond Crystal salt or 1¾ tsp. Morton kosher salt | ||||||
| 2 tsp. freshly ground black pepper (for marinade) | ||||||
| 1 tsp. fresh rosemary leaves, finely chopped | ||||||
| 1 (2 lb. / 900 g) porterhouse steak, about 2" thick | ||||||
| Vegetable oil (for grill) | ||||||
| 6 Tbsp. / 85 g unsalted butter, at room temperature | Mix butter, Parmesan, anchovies, paprika, mustard, Worcestershire, pepper & hot sauce | |||||
| 1 Tbsp. plus 1 tsp. finely grated Parmesan cheese | ||||||
| 2 anchovy fillets, drained and finely chopped | ||||||
| 2 tsp. paprika (sweet or hot) | ||||||
| 1 tsp. Dijon mustard | ||||||
| 1 tsp. Worcestershire sauce | ||||||
| ½ tsp. vinegar-based hot sauce | ||||||
| ½ tsp. freshly ground black pepper (for butter) | ||||||
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