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3 tablespoons unsalted butter, softened
1 shallot, finely chopped
1 tablespoon fresh Italian parsley, finely chopped
2 teaspoons fresh rosemary, finely chopped
1/2 teaspoon minced garlic
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1 1/4 teaspoons kosher salt, divided
2 porterhouse steaks, cut 1-1/4-inches thick (about 2-1/2 pounds)
1 tablespoon olive oil
1 teaspoon pepper
Tip: To make this recipe even easier, skip the compound butter recipe and pick up Publix Sundried Tomato Finishing Butter or Publix Lemon Herb Finishing Butter instead.
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