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Recipe Categories:
Grilled Porterhouse Steaks with Horseradish-Mustard Butter
Submitted by: by Michael Catalano |
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Enjoy this delicious recipe of the week!
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| INGREDIENTS: |
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3 Catalano's (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, (Prepare ahead)
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 |
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| DIRECTIONS: |
| 1 |
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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. |
| 2 |
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Preheat grill:
Let steaks stand at room temperature 30 minutes. 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 until an instant-read thermometer registers 130 degrees F. for medium-rare. Transfer steaks to a platter and let stand 10 minutes.
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