Grilled Porterhouse Steak With Paprika-Parmesan Butter

Ingredients

• 1 (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

Paprika-Parmesan Butter

• 3 tablespoons butter, room temperature
• 2 teaspoons grated parmesan cheese
• 1 anchovy fillet, drained, minced
• 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

Directions

1. 1

   Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.

2. 2

   Place steak in glass baking dish.

3. 3

   Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.

4. 4

   Prepare grill, (medium heat).

5. 5

   Remove steak from marinade; shake off excess.

6. 6

   Place steak on grill; cover grill.

7. 7

   Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.

8. 8

   Transfer steak to platter; cover to keep warm. Let stand 5 minutes.

9. 9

   Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.

10. 10

    Spread Paprika-Parmesan Butter over top of slices and serve.