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Categories:Viewed: 97 - Published at: 4 years ago
Ingredients
- 1 stick Unsalted Butter, Softened
- 1 clove Garlic, Peeled
- 3 Tablespoons Fresh Thyme Leaves
- 1 whole Lemon, Zest Only
- 1/2 teaspoons Salt
- 1 dash Cayenne Pepper
- 4 whole Porterhouse Steaks, 1 To 1 1/4 Inch Thick
- Salt And Pepper
- Hot Smoked Paprika
Method
- Place all the ingredients for the compound butter in a food processor.
- Puree until smooth and creamy.
- Scoop the compound butter onto wax paper and roll into a cylinder.
- Wrap the ends under and refrigerate.
- For the steaks, heat the grill to high heat.
- Generously sprinkle with salt, pepper, and smoked paprika.
- Grill for 2-4 minutes per side, to desired interior colo (2 minutes per side for medium-rare).
- Once off the grill, tent the steaks with foil and allow them to rest 10 minutes before serving.
- Slice the compound butter and top each warm steak with a slice.
