Rosemary Steaks with Papaya Butter

Rosemary Steaks with Papaya Butter

2
Dreamshards8 1

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

Ingredients

1 h 40 m servings 882 cals
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Original recipe yields 3 servings

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Nutrition

  • 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

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Directions

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  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.

Reviews

2

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-Bon...

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, p...