I got a screaming hot deal on a couple of huge porterhouse steaks. My grandson Buddy gave me a tip to cooking a good steak. He said all the chefs on Food TV add butter. So I decided to try Buddy’s suggestion. I got busy inside the house and left my steaks on the grill a little too long, but they were still delicious.
- For the herb butter:
- ¼ cup softened butter
- 1 clove garlic finely minced or pressed (this is best)
- 2 TBS finely chopped chives or green onions
- 1 TBS finely chopped parsley
- 2 large porterhouse steaks (or any cut of steak you like)
- Salt and Pepper to taste
- For the butter:
- Mix all ingredients together in a small bowl. Place the butter on a piece of waxed paper or plastic wrap. Roll into a long shape. Place the log with the plastic wrap or waxed paper onto a sheet of foil. Roll the ends of the foil to create a tight seal and finish forming the log shape. Refrigerate overnight or freeze for an hour before using.
- Generously salt and pepper both sides of the steaks and allow it to come to room temperature. Heat the outdoor grill to high and lay the steaks directly over the hottest part of the grill sear. Repeat on the other side. Reduce the heat or move the steaks off to the side and continue cooking to your desired degree of doneness. Slice the herb butter and place it on the steak while it is still hot. It will continue melting as you enjoy your steak.