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Porterhouse with Seasoned Herb Butter
Recipes
Porterhouse with Seasoned Herb Butter
4 servings
45 minutes total (Active 15 minutes)

Ingredients

  • 3 tablespoons unsalted butter
  • 1 shallot
  • 1 tablespoon fresh Italian parsley
  • 2 teaspoons fresh rosemary
  • ½ teaspoon minced garlic
  • ½ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper
  • 1 ¼ teaspoons kosher salt, divided
  • 2 (1 ¼-inch-thick) porterhouse steaks (about 2 ½ lb)
  • 1 tablespoon olive oil
  • 1 teaspoon pepper

Steps

    1. Set butter out to soften; chop shallot, parsley, and rosemary finely. Preheat grill (or grill pan) on medium-high. Combine butter, shallots, parsley, rosemary, garlic, paprika, red pepper, and ¼ teaspoon salt until thoroughly blended; cover and chill.
    2. Brush steaks with oil and season both sides with pepper and remaining 1 teaspoon salt (wash hands). Place steaks on grill; cover and grill 12–18 minutes, turning occasionally, until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove steaks from grill and let stand 5–10 minutes to rest; temperature will rise 5–10°F during this time. Spread butter mixture over steaks before serving.

    Tip: To make this recipe even easier, pick up Publix Tuscan-Style Herb Finishing Butter or Publix Lemon Herb Finishing Butter to use place of the seasoned herb butter.

    Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 620, Total Fat 48g, Sat Fat 19g, Trans Fat 0g, Chol 145mg, Sodium 470mg, Total Carb 2g, Fiber 1g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 44g, Vitamin D 0%, Calc 2%, Iron 35%, Potassium 15%