Grilled Porterhouse Steak with Rosemary Garlic Butter
The rarer the better.
Full Recipe Video:
Servings: 2
Ingredients:
1 Porterhouse steak
Salt & pepper
Olive oil
Garlic powder
Rosemary Garlic Butter:
Olive oil
10 garlic cloves
1/2 stick butter (salted or unsalted)
2 sprigs fresh rosemary
Make sure you bring your steak to room temperature before cooking if they are being taken out of the refrigerator (about 45 mins. to an hour ahead of time).
Rub each side of your steak with olive oil. Season each side with salt, pepper, and garlic powder.
Heat grill to 450-500 degrees.
Grill porterhouse steak 4.5 minutes on each side for medium rare and 5-5.5 minutes for medium. Anything more than that is too well done!!
Once steak is done grilling, remove from heat to a cutting board and cover with a piece of foil. Let the steak rest for about 10 minutes before cutting.
While steak is resting, you can make your garlic butter. Coat a cast iron skillet (we like this little one linked here) with olive oil and put the skillet on the grill.
Brown garlic cloves until golden.
Add butter. As it melts down, add rosemary.
Once butter is melted, remove from the grill.
With a sharp knife, cut steak right off the bone. The smaller side of meat is the filet, and the larger side is the New York strip. Slice steak evenly into strips.
Once steak is cut, place on a serving platter and pour the garlic butter over.
Serve and enjoy.
Notes:
We always suggest getting your meat from a reputable butcher or grocery. As with most everything, you get what you pay for!
A Porterhouse is typically perfect for two, but if you’re serving a crowd, purchase accordingly. Rule of thumb is 2/steak.
