Stew Leonard’s Grilled Porterhouse Steak with Herb Butter
Preparation Time: 10 minutes (plus time for chilling flavored butter)
Cooking Time: About 15 minutes
Yield: 6 servings
4 tbs. Butter, at room temperature
1 tbs. Tarragon, freshly minced or 1/2 tbs. dried
2 Medium Porterhouse Steaks, about 3-1/2 lbs. total and 1-inch thick
1 tbs. Stew Leonard’s Extra Virgin Olive Oil
Onion Powder, for steaks
Salt & Pepper, to taste
In a mixing bowl, work together with your fingers the butter, tarragon, salt and pepper. Transfer the mixture to a sheet of wax paper and roll the butter into a cylinder. Refrigerate.
Preheat a charcoal grill or oven broiler to high.
Rub the steaks on both sides with olive oil. Salt and pepper generously. Sprinkle some onion powder evenly on both sides.
If the charcoal grill is used, put the grate on the highest position (if your grill has different levels). Place the steak on the grill or on a broiler rack about 4 inches from the heat source.
Grill the steak for about 6 minutes. Turn it over and cook 5 minutes more for rare or 8 minutes for medium – always check with a sharp knife.
Remove the steak from the grill or broiler to a sheet pan and let stand 10 minutes so the juices redistribute. Save any juices in the pan. Serve garnished with a slice or two of the herb butter and pour any pan juices over the steaks.