Grilled Porterhouse with Shallot Herb Butter

Grilled Porterhouse with Shallot Herb Butter


1 beef porterhouse or T-bone steak, 1½ inches thick (about 1¾ pounds)
Coarse salt and freshly ground black pepper

½ cup Dierbergs butter, cut into cubes and softened
2 tablespoons minced shallot
1 clove garlic, minced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh tarragon


FOR BUTTER  Combine all butter ingredients in medium mixing bowl; beat with hand mixer at low speed until combined. Place mixture in small bowl, cover, and chill several hours or overnight to develop flavors.

Let steak stand at room temperature 30 minutes.

Generously season both sides of steaks with salt and pepper. Place steak on grill over direct heat; cook until well browned about 2 to 3 minutes per side. Move steak to indirect heat positioning steak on grill so smaller tenderloin piece is over coolest part of grill; grill until internal temperature is 145°F. for medium, about 12 to 15 minutes.

Let stand 5 minutes before cutting into serving-size pieces. Serve with dollop of Shallot Herb Butter.


Pair with Urban Chestnut Zwickel


Use a charcoal chimney to light coals quickly (this eliminates need for lighter fluid, which can add an off-flavor to foods). When coals are ash-covered, pour coals into an even mound along one side of grill. Place food on grill opposite coals and grill according to recipe directions.

Preheat grill about 15 minutes with lid down and all burners on high. Turn off burners in center or on one side where food will sit. Turn remaining burners to medium or low and grill according to recipe directions.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 520
Cholesterol: 152 mg
Fat: 43 g
Sodium: 67 mg
Carbohydrates: 1 g
Protein: 32 g
Fiber: <1 g