Topping grilled porterhouse steaks with butter blended with garlic and grilled papaya makes for a dinner that looks gourmet, yet is easy to prepare.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
882 Calories
Recipe Instructions
Step 1
Preheat outdoor grill for medium heat, and lightly oil the grate.
Step 2
Rub the papaya slices evenly with 2 teaspoons olive oil.
Step 3
Cook the papaya on the preheated grill until hot and softened, about 10 minutes.
Step 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.
Step 5
Again preheat outdoor grill for medium heat and lightly oil the grate.
Step 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.
Step 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.
Ingredients
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon garlic salt
2 tablespoons chopped fresh rosemary
2 teaspoons olive oil
½ teaspoon black pepper
2 cloves garlic, minced, or to taste
½ papaya - peeled, seeded, and cut into 1-inch slices
