Porterhouse Steak with a smoked garlic and chive butter

unsalted butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

porterhouse steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is more affordable.

Cut the top off a bulb of garlic and place it in a tin foil boat.

Sprinkle salt and olive oil on the garlic and smoke it on the grill for about 2 hours until soft.

Squeeze the smoked garlic into a bowl with a stick of butter.

Chop fresh chives and add them to the butter and garlic mixture.

Mash the garlic and chives into the butter using a fork.

Optionally add more smoked garlic if desired.

Roll the butter mixture into a tight log using plastic wrap and place it in the freezer to set.

Season the porterhouse steak generously with cracked pepper and truffle salt on both sides.

Preheat the Weber kettle grill to around 350-400°F for indirect heat.

Place the steak on the grill and cook until it reaches an internal temperature of 120-125°F.

Sear the steak directly over hot coals until a nice crust forms.

Add medallions of the compound butter on top of the steak and close the lid for about 3 minutes to melt the butter.

Remove the steak from the grill and let it rest for 15-20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens