Grilled Porterhouse Steak with Paprika Parmesan Butter
Elevate your grilling game with this luxurious Grilled Porterhouse Steak with Paprika Parmesan Butter—an irresistible combination of smoky, juicy steak and velvety compound butter. Perfectly seasoned and flame-seared to perfection, the thick-cut porterhouse boasts a tender filet mignon on one side and a rich strip steak on the other. The star of the dish is the homemade paprika Parmesan butter, infused with the subtle heat of smoked paprika, savory notes of Parmesan, zesty lemon, and aromatic garlic, all melted into the meat for a burst of flavor in every bite. Garnished with fresh parsley, this steak is a showstopper for any cookout or special occasion. Ready in just 30 minutes of hands-on time, this recipe guarantees perfectly cooked steak and a restaurant-worthy finish. Pair it with your favorite sides like roasted veggies or a loaded baked potato for a meal that's sure to impress.
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Recipe Information
Ingredients
- 2 pieces Porterhouse steak
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 2 teaspoons Freshly ground black pepper
- 1/2 cup Unsalted butter
- 1/4 cup Parmesan cheese
- 1 teaspoon Smoked paprika
- 1 clove Garlic
- 1 tablespoon Fresh parsley
- 1/2 teaspoon Lemon zest
Instructions
Take the porterhouse steaks out of the refrigerator and let them come to room temperature for about 30 minutes before grilling.
While the steaks rest, prepare the paprika Parmesan butter. In a small bowl, mix together the softened butter, Parmesan cheese, smoked paprika, minced garlic, and lemon zest until fully combined. Scoop the butter mixture onto a piece of plastic wrap and roll it into a log shape. Refrigerate until firm, about 15-20 minutes.
Preheat your grill to high heat (450–500°F or 232–260°C). Ensure the grates are clean and well-oiled to prevent sticking.
Rub the steaks with olive oil on both sides. Generously season each steak with kosher salt and freshly ground black pepper.
Place the porterhouse steaks on the preheated grill. Sear the steaks over direct heat for 4-5 minutes on each side for medium-rare, or adjust the time for your preferred level of doneness using a meat thermometer (125°F for rare, 135°F for medium-rare, 145°F for medium).
Once cooked to your liking, remove the steaks from the grill and tent them loosely with aluminum foil. Let them rest for 5-7 minutes to allow the juices to redistribute.
Slice the chilled paprika Parmesan butter into rounds and place them on top of the warm steaks while they rest, letting the butter melt over the meat.
Sprinkle with freshly chopped parsley and serve immediately with your favorite side dishes, such as roasted vegetables, baked potatoes, or a crisp salad.
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.7 g | 262% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.3 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 352 mg | 27% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2308 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
