Grilled Porterhouse Steak with Paprika-Parmesan Butter

Ingredients

• 4 servings paprika-parmesan butter 
• 1 teaspoon rosemary fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 7 large garlic cloves minced
• 2 teaspoons ground pepper black
• 0.3 cup olive oil 
• 1 tablespoon salt 

Equipment

• bowl
• knife
• whisk
• grill
• kitchen thermometer
• glass baking pan

Directions

1. Place steak in glass baking dish.
2. Whisk oil and next 5 ingredients in small bowl to blend.
3. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
4. Prepare barbecue (medium heat).
5. Remove steak from marinade; shake off excess.
6. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare, about 15 minutes per side, or 125°F to 130°F for medium-rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning.
7. Transfer steak to platter; cover to keep warm.
8. Let stand 5 minutes. Using sharp knife, cut meat away from bone.
9. Cut each meat section into 1/3-inch-thick slices.
10. Spread Paprika-Parmesan Butter over top of slices and serve.