Rosemary Steaks with Papaya Butter recipe
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Ingredients
- ½ papaya - peeled, seeded, and cut into 1-inch slices 2 teaspoons olive oil 2 cloves garlic, minced, or to taste ¾ cup butter at room temperature 3 (10 ounce) porterhouse steaks 2 tablespoons olive oil 2 tablespoons chopped fresh rosemary 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon garlic salt
Nutrition Info
- 882.1 caloriescarbohydrate: 4 gcholesterol: 207.6 mgfat: 83.3 gfiber: 0.8 gprotein: 30.2 gsaturatedFat: 40.1 gservingSize: -sodium: 1788.5 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Rosemary Steaks with Papaya Butter
Directions
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Preheat outdoor grill for medium heat, and lightly oil the grate.
Rub the papaya slices evenly with 2 teaspoons olive oil.
Cook the papaya on the preheated grill until hot and softened, about 10 minutes.
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.
Again preheat outdoor grill for medium heat and lightly oil the grate.
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.
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.