- 1/2 papaya - peeled, seeded, and cut into 1-inch slices
- 2 teaspoons olive oil
- 2 cloves garlic, minced, or to taste
- 3/4 cup butter at room temperature
- 3 (10 ounce) porterhouse steaks
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic salt
- Preheat outdoor grill for medium heat, and lightly oil the grate.
- Rub the papaya slices evenly with 2 teaspoons olive oil.
- Cook the papaya on the preheated grill until hot and softened, about 10 minutes.
- 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.
- Again preheat outdoor grill for medium heat and lightly oil the grate.
- 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.
- 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.
03/30/2018
recipepes.com
Rosemary Steaks with Papaya Butter, recipe
PT15M
PT1H
5
455 calories
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