Grilled Porterhouse steak with whisky compound butter
Juicy porterhouse steak grilled to perfection over charcoal and finished with whiskey compound butter for an extra kick of flavor.
- 1.5 lbs Steak Black Onyx (Black Angus) MBS3+
- Kosher salt to taste
- black pepper course, freshly ground, to taste
- Olive oil for the griddle
Whisky Butter ingredients:
- 9 oz unsalted butter
- 1 tbsp whisky
- 2 tbsp brown sugar
- ¼ tsp cayenne pepper
- 4 garlic cloves finely chopped
Take the steak out of the fridge 30 minutes prior to cooking.
Set up BBQ for direct searing, at temps of around 600°F or above.
Season the steak with kosher salt and coats black pepper.
Oil the hot griddle.
Place the steak on the hot part of the griddle, keeping the filet to the cooler or outer edge.
Flip the steak every minute, checking the internal temp with an instant read thermometer.
Once the internal temp reaches 141°F, remove the steak from the heat.
Apply a slice of compound butter to the top of the steak while it rests for 5 minutes.
After 5 minutes, the steaks internal temp should be a perfect 145°F medium.
For the compound butter
Allow the butter to come up to room temperature, or warm for a few seconds in the microwave without melting.
Mix all of the ingredients in a bowl, using the back of a fork to help combine ingredients.
Once butter is mixed thoroughly, lay it out in a line roughly 8 inches long on some cling wrap. Then roll it up and grab both ends of the cling wrap and keep winding until you have a solid log.
Place it in the fridge to harden up and when ready, slice off pieces to use in any dish.
With mashed potatoes.
With steamed vegetables.
With hot chips.
Calories: 896kcal | Carbohydrates: 4g | Protein: 69g | Fat: 68g | Saturated Fat: 34g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 181mg | Potassium: 933mg | Fiber: 1g | Sugar: 3g | Vitamin A: 757IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 6mg