Rosemary Steaks with Papaya Butter
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Description
This recipe is easy to make but looks very gourmet. If you want a fancy grilling recipe, try it out.
Ingredients
- ½ papaya - peeled, seeded, and cut into 1-inch slices
- 2 teaspoons olive oil
- 2 cloves garlic, minced, or to taste
- ¾ cup butter at room temperature
- 3 (10 ounce) porterhouse steaks
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic salt
Directions
- 1. Preheat outdoor grill for medium heat, and lightly oil the grate.
- 2. Rub the papaya slices evenly with 2 teaspoons olive oil.
- 3. Cook the papaya on the preheated grill until hot and softened, about 10 minutes.
- 4. Blend the grilled papaya, garlic, and butter in a blender until smooth. Pour into a small container and cool in refrigerator 1 to 2 hours.
- 5. Again preheat outdoor grill for medium heat and lightly oil the grate.
- 6. Rub the porterhouse steaks thoroughly with the 2 tablespoons olive oil. Stir the rosemary, salt, pepper, and garlic salt together in a bowl; rub evenly onto both sides of the steaks.
- 7. Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Top with the papaya butter to serve.
Nutrition Facts
serving: 3 10-ounce steaks
calories: 882.1 kcal
carbohydrates: 4 g
protein: 30.2 g
saturated fat: 40.1 g
cholesterol: 207.6 mg
sodium: 1788.5 mg
fiber: 0.8 g
sugar: 1.6 g
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