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.
Course Main Course
Cuisine American
Prep Time 5minutes
Cook Time 12minutes
Resting Time 5minutes
Total Time 22minutes
Servings 2
Calories 896kcal
Author Dean "Schuey" Schumann
Ingredients
Steak ingredients:
1.5lbsSteakBlack Onyx (Black Angus) MBS3+
Kosher saltto taste
black peppercourse, freshly ground, to taste
Olive oilfor the griddle
Whisky Butter ingredients:
9ozunsalted butter
1tbspwhisky
2tbspbrown sugar
¼tspcayenne pepper
4garlic cloves finely chopped
Instructions
Take the steak out of the fridge 30 minutes prior to grilling.
Set up BBQ for direct searing, at high heat temps of around 600°F or above.
Season the steak with salt and 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 temperature with an instant read thermometer.
Once the internal temperature reaches 141°F, remove the steak from the heat.
Apply a slice of compound butter to the top of the steak and let rest 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.