Grilled Porterhouse Steak with Herb Butter
The flavor of the Porterhouse will be the star of the show with the light marinade and mild herb butter. With some easy grilling tips, you'll have a phenomenal dinner.
Servings 6 servings
Calories 264kcal
Ingredients
Steak
Marinade
- ¼ cup Olive Oil
- 1 tbsp Sea Salt coarse ground
- ½ tsp Black Pepper coarse ground
- 2 cloves Garlic minced
Herb Butter
- 1 stick Butter softened
- ¼ cup Fresh Herbs I used rosemary, chives and thyme
- ½ tsp Sea Salt coarse ground
- ½ tsp Black Pepper coarse ground
Instructions
Herb Butter
- Using softened butter, combine the butter, herbs, salt and pepper in a small food processor and combine.
- Remove and roll into a log into a piece of Saran or Press and Seal. Refrigerate until hard. Cut slices as needed.
Marinating
- Combine all ingredients and marinade for 30-60 minutes.
Grilling
- Heat grill to 375-400 degrees.
- Remove the steak from the marinade and place it on the grill for 6-10 minutes each side.
- Use a temperature probe to make sure your meat doesn't overcook. Medium rare is 130-135 and medium is 135-145 degrees.
- Remove steak from grill and allow to rest for about ten minutes. Then slice and brush herb butter onto the steak.
Notes
Removing Steak from Refrigerator: Bring the steak to room temperature by removing from the refrigerator about 30 minutes before you are ready to grill. This allows the steak to come up in temperature to be ready to meet the heat of the grill. If the steak is put on the grill fresh from the refrigerator, it creates an unpleasant tough outer crust. Allow the steak to come to room temperature before grilling for much better results.
Rest Time for Steak: Remove the steak when it is five degrees lower than the desired final temperature. The temperature will continue to rise for a few minutes after you remove it and allow it to rest. Think of this just like you removing cookies out of the oven early so they don’t overcook on the cookie sheet.
When Steak is Done:
120-130 degrees - Rare
130-135 degrees - Medium Rare
135-145 degrees - Medium
145-155 degrees - Well
155-165 degrees - Well Done Reheating: The best way to reheat it is to add some oil or butter to a hot skillet and cook over medium-high heat. Once it's hot, it's time to eat it. You don't want to really cook it, just warm it up. Overcooked Steak: We have taken tough or overcooked red meat and turned it into our hiking sandwich mix. We combine chopped up tough meat with onions and pickles into a food processor. Freeze it until you are ready to use it or add mayonnaise to it and serve on bread, crackers or bagels.
130-135 degrees - Medium Rare
135-145 degrees - Medium
145-155 degrees - Well
155-165 degrees - Well Done Reheating: The best way to reheat it is to add some oil or butter to a hot skillet and cook over medium-high heat. Once it's hot, it's time to eat it. You don't want to really cook it, just warm it up. Overcooked Steak: We have taken tough or overcooked red meat and turned it into our hiking sandwich mix. We combine chopped up tough meat with onions and pickles into a food processor. Freeze it until you are ready to use it or add mayonnaise to it and serve on bread, crackers or bagels.
Nutrition
Serving: 1servings | Calories: 264kcal | Carbohydrates: 1g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 167mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg