Tucson Tuscan Porterhouse
Elevate your grilling game with the bold and aromatic Tucson Tuscan Porterhouse, a luxurious steak recipe that’s perfect for special occasions or indulgent weeknights. This show-stopping dish starts with a hefty, bone-in Porterhouse steak, marinated in a flavorful blend of olive oil, garlic, fresh rosemary, thyme, smoked paprika, and cumin for a robust, smoky kick. Grilled to perfection, the steak is crowned with a decadent Tuscan herbed butter infused with zesty lemon, briny capers, and a touch of red pepper flakes for a subtle heat. With a quick grill time and restaurant-worthy presentation, this recipe is ideal for impressing dinner guests or treating yourself to a gourmet meal at home. Serve this juicy, melt-in-your-mouth steak with rustic sides like grilled vegetables or garlic mashed potatoes for a true Tuscan-inspired feast. Keywords: Porterhouse steak, Tuscan herbed butter, grilled steak recipe, gourmet dinner ideas, easy steak marinade.
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Recipe Information
Ingredients
- 2 pounds Porterhouse steak, bone-in
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 2 teaspoons Fresh thyme, chopped
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 4 tablespoons Unsalted butter, softened
- 1 teaspoon Lemon zest
- 2 teaspoons Capers, finely chopped
- 0.5 teaspoon Red pepper flakes
Instructions
Take the Porterhouse steak out of the refrigerator 30 minutes before cooking to allow it to come to room temperature.
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, smoked paprika, ground cumin, salt, and freshly ground black pepper to create a marinade.
Rub the marinade generously over both sides of the Porterhouse steak. Allow the steak to rest in the marinade while you prepare the grill.
Preheat your grill to high heat. If using charcoal, ensure it's hot and glowing; if using a gas grill, preheat to approximately 500°F.
While the grill heats, prepare the Tuscan herbed butter. In a small bowl, combine the softened butter, lemon zest, finely chopped capers, and red pepper flakes. Mix thoroughly and set aside.
Place the steak on the preheated grill. For a medium-rare finish, grill the steak for about 5-6 minutes on each side, depending on the thickness of the cut. Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
Remove the steak from the grill and rest it on a cutting board, loosely covered with aluminum foil, for 5-7 minutes to allow the juices to redistribute.
Top the warm steak with the prepared Tuscan herbed butter, allowing it to melt into the meat. Slice the steak off the bone, portion it as desired, and serve immediately.
Nutrition Facts
Calories |
3076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.5 g | 330% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.5 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 165 mg | 13% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2666 mg | 57% | |
*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.
