Rosemary Steaks with Papaya Butter

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

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
• ¾ cup butter at room temperature
• 3 (10 ounce) porterhouse steaks

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.