Paprika Parmesan Butter Steak Butter Recipes

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GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER



Grilled Porterhouse Steak with Paprika-Parmesan Butter image

Categories     Fourth of July     Low Carb     Parmesan     Steak     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 2 3/4- to 3-inch-thick porterhouse steak (about 2 3/4 pounds)
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon chopped fresh rosemary
Paprika-Parmesan Butter

Steps:

  • Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
  • Prepare barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare, about 15 minutes per side, or 125°F to 130°F for medium-rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices. Spread Paprika-Parmesan Butter over top of slices and serve.

PAPRIKA BUTTER



Paprika Butter image

Spread it on meat or chicken before grilling, or serve it with corn on the cob.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 4

1 cup softened (2 sticks) butter
1 tablespoon sweet or hot paprika
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • In a small bowl, stir together butter, paprika, salt, and pepper. Use immediately, or refrigerate, covered, up to 1 week.

GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER



Grilled Porterhouse Steak With Paprika-Parmesan Butter image

**Needs to Marinate** I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks.

Provided by Brenda.

Categories     Steak

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 14

1 (2 3/4 lb) porterhouse steaks, 2-3/4 to 3 inch thick
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon fresh rosemary, chopped
3 tablespoons butter, room temperature
2 teaspoons grated parmesan cheese
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
  • Place steak in glass baking dish.
  • Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
  • Prepare grill, (medium heat).
  • Remove steak from marinade; shake off excess.
  • Place steak on grill; cover grill.
  • Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.
  • Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
  • Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
  • Spread Paprika-Parmesan Butter over top of slices and serve.

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