Grilled Porterhouse Steak With Paprika-Parmesan Butter - cooking recipe

Ingredients

1 (2 3/4 lb) porterhouse steaks, 2-3/4 to 3 inch thick
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon fresh rosemary, chopped
Paprika-Parmesan Butter
3 tablespoons butter, room temperature
2 teaspoons grated parmesan cheese
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce

Preparation

Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
Place steak in glass baking dish.
Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
Prepare grill, (medium heat).
Remove steak from marinade; shake off excess.
Place steak on grill; cover grill.
Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.
Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
Spread Paprika-Parmesan Butter over top of slices and serve.