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In the summertime there isn’t much better then smelling a steak cooking on a grill. My mouth starts watering at the mere scent of a good steak. There are so many delicious cuts of steak to grill but one of my favorites is the Porterhouse. That’s because it’s made up of a strip steak and a tenderloin.
So what’s the difference between a T-Bone and a Porterhouse? It’s all about size. A Porterhouse steak has a bigger tenderloin then a T-Bone does. That’s it! I chose a Certified Angus Beef brand Porterhouse because I truly believe they have the best beef and I got ready to grill.
You can rub the steaks with whatever you want but I simply did a combination of salt, pepper, and garlic. I think simple is better especially when I am adding in a flavorful compound butter. When grilling steaks I find it’s best to take them out of the refrigerator about 30 minutes before cooking them and let them get to room temperature.
Then I worked on the compound butter. This butter is super easy to make and you can tailor it to your specific tastes. It is simply a stick of softened butter with garlic and herbs mixed in. Then it’s shaped into a log and refrigerated until it is solid. I used thyme, parsley, garlic, salt, and pepper in mine but you can use any fresh herbs you have available.
These steaks grilled up like a dream. They only took a few minutes per side and came off with perfect grill marks. Once I transferred them onto individual plates I sliced a thick piece of the butter and set it on top. The butter melts over top of the steak and flavors it so there is no need to use any sauce. Trust me, you are going to want to make these steaks with this butter this summer!
- 4 Porterhouse Steaks
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon garlic powder
- 1 stick butter (1/2 cup)
- 2 garlic cloves, minced
- 2 Tablespoons parsley, chopped
- 2 Tablespoons thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Remove the steaks from the refrigerator and rub them with salt, pepper, and garlic. Allow to sit out for 30 minutes.
- To make the butter, heat the butter in the microwave for 20-30 seconds or until just softened.
- Add the garlic, parsley, thyme, salt, and pepper and mix well.
- Place the butter mixture in waxed paper and roll into a log. Refrigerate 20-30 minutes.
- Heat a gas grill to medium high heat.
- Put the steaks on and cook 5-7 minutes per side or until desired temperature is reached.
- Remove from grill and top with a slice of the compound butter.
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