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Rosemary Steaks with Papaya Butter

Rosemary Steaks with Papaya Butter

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Dreamshards8

This recipe is easy to make but looks very gourmet. If you want a fancy grilling recipe, try it out.

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 882 kcal
  • 44%
  • Fat:
  • 83.3 g
  • 128%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 1789 mg
  • 72%

Based on a 2,000 calorie diet

Directions

  1. Preheat outdoor grill for medium heat, and lightly oil the grate.
  2. Rub the papaya slices evenly with 2 teaspoons olive oil.
  3. Cook the papaya on the preheated grill until hot and softened, about 10 minutes.
  4. 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.
  5. Again preheat outdoor grill for medium heat and lightly oil the grate.
  6. 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.
  7. 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.
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Reviews

ellenmoriah
7
6/24/2011

First, a disclaimer: I'm gaga for rosemary. So much so, that I misread the recipe and added rosemary both to the butter as well as the steak. But not to worry: it's one tasty dish. I used T-Bone, rather than Porterhouse, because that's what they had at the market. I overcooked it a bit but even at that, this is a lovely way to BBQ steak. The papaya adds a subtle, but definitely wonderful, flavor to the mix. This is one of those home-run recipes that you might expect to get at a restaurant. In other words, exquisite. A comment about grilling the papaya: I simply cut half a papaya into four long slices (about 1" thick/slice). Even after coating the grill with oil, the papaya wound up sticking a bit. So keep your eye on it. But don't leave it out! It's the real hero of this recipe... although my beloved rosemary surely carries its weight.

Jenn
2
1/11/2012

The steaks were awesome, but I wasn't crazy about the papaya butter, especially in combination with the meat. This recipe also made WAY too much butter, easily enough for twice as many steaks, probably more.