Reviews Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 2 1 star values: 0
Back to Porterhouse with Jalapeno Butter All Reviews for Porterhouse with Jalapeno Butter - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Porterhouse with Jalapeno Butter Recipe Summary Servings: 2
Ingredients Ingredient Checklist 1/2 cup (1 stick) unsalted butter, softened 1 fresh jalapeno chile, seeded and finely chopped 1 clove garlic, minced 1 porterhouse steak (2 1/2 pounds, 1 1/2 inches thick), room temperature Coarse salt and freshly ground pepper
Cook’s Notes To make compound butter, stir chopped herbs, garlic, chiles, ginger, or other ingredients into softened butter until combined. Leftovers can be refrigerated and used on grilled chops or fish. Cook’s Notes A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the grilling time as needed.
Gallery Porterhouse with Jalapeno Butter
Recipe Summary Servings: 2
Gallery
Porterhouse with Jalapeno Butter
Porterhouse with Jalapeno Butter
Porterhouse with Jalapeno Butter
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened 1 fresh jalapeno chile, seeded and finely chopped 1 clove garlic, minced 1 porterhouse steak (2 1/2 pounds, 1 1/2 inches thick), room temperature Coarse salt and freshly ground pepper
Directions
Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeno, and garlic in a bowl; set aside.
Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeno butter. Filet mignon can be prepared this way as well. Sear two 8-ounce steaks over direct heat for three minutes per side; grill over indirect heat until medium-rare, five to six minutes more per side.
Cook’s Notes To make compound butter, stir chopped herbs, garlic, chiles, ginger, or other ingredients into softened butter until combined. Leftovers can be refrigerated and used on grilled chops or fish.
Cook’s Notes A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the grilling time as needed.
Cook’s Notes
To make compound butter, stir chopped herbs, garlic, chiles, ginger, or other ingredients into softened butter until combined. Leftovers can be refrigerated and used on grilled chops or fish.
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the grilling time as needed.
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 2 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 2 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 2 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 2 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 3 2 star values: 2 1 star values: 0
All Reviews for Porterhouse with Jalapeno Butter
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Porterhouse with Jalapeno Butter
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
