Grilled Porterhouse Steaks

Total Time:
34 min
Prep:
15 min
Inactive:
1 min
Cook:
18 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 3 (1 1/2-inch-thick) porterhouse steaks (each about 2 to 2 1/4 pounds)
  • 3 tablespoons mixed whole peppercorns
  • 1 1/2 teaspoons coarse salt
  • Horseradish-Mustard Butter, sliced into 6 rounds, recipe follows
  • Horseradish-Mustard Butter:
  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons drained bottled horseradish
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons minced shallot
  • Kosher salt and freshly ground black pepper, to taste
Directions

Prepare grill.

Let steaks stand at room temperature 30 minutes. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere.

Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130 degrees F. for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat.) Transfer steaks to a platter and let stand 10 minutes.

Serve steaks sliced with the horseradish-mustard butter.

Horseradish-Mustard Butter:

In a bowl, blend together the butter, horseradish, mustard, and shallot with a fork. Season with salt and pepper. On a sheet of plastic wrap, form the butter into a log about 4 inches long. Chill the compound butter until firm, at least 30 minutes or freeze until ready to use.

Yield: 6 servings


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas