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Porterhouse Steaks and Smashed Potatoes with Garlic Butter

Recipe From from Weber's New Real Grilling™ by Jamie Purviance

Difficulty: easy
Fuel Type:
  • People

    Serves 4

  • Prep Time

    25 min.

  • Chilling Time

    1 h

  • Grilling Time

    36 to 48 min.

Ingredients
Instructions

the Ingredients

Nrg 2

Garlic Butter

  • Completed step ½ cup (1 stick) unsalted butter, softened
  • Completed step ¼ cup finely chopped fresh Italian parsley leaves
  • Completed step 1½ teaspoon finely grated lemon zest
  • Completed step 2 teaspoons fresh lemon juice
  • Completed step 2 large garlic cloves, minced or pushed through a press
  • Completed step 1 teaspoon freshly ground four peppercorn blend
  • Completed step Kosher salt
  • Completed step 1½ pound red potatoes, unpeeled, each about 2½ inches in diameter, cut in half
  • Completed step Freshly ground black pepper
  • Completed step 2 porterhouse steaks, each 1 to 1¼ pounds and about 1 inch thick, trimmed of excess fat
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 2 teaspoons coarsely crushed mixed peppercorns

Instructions

  • Combine the garlic butter ingredients, including ¾ teaspoon salt, and mash with a fork until well blended. Transfer to a small sheet of plastic wrap and roll into a log 1¼ to 1½ inches in diameter, enclosing the butter completely in the plastic wrap. Refrigerate until cold, about 1 hour. (The butter can be prepared up to a day in advance and kept, wrapped, in the refrigerator. Let stand at room temperature for 30 minutes to 1 hour before using.)
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • Place a sheet of heavy-duty aluminum foil (large enough to enclose the potatoes in a single layer) on a work surface. Place the potatoes, cut side up, on the foil. Lightly season with salt and pepper. Wrap the foil around the potatoes and crimp the edges to seal the packet completely. Place the packet over direct medium heat, close the lid, and cook until the potatoes are tender when pierced with a fork, 30 to 40 minutes. Transfer the potatoes to a heatproof bowl. Add half of the garlic butter and coarsely smash the potatoes with a potato masher or a fork, leaving the potatoes chunky. Cover to keep warm.
    Place a sheet of heavy-duty aluminum foil (large enough to enclose the potatoes in a single layer) on a work surface. Place the potatoes, cut side up, on the foil. Lightly season with salt and pepper. Wrap the foil around the potatoes and crimp the edges to seal the packet completely. Place the packet over medium heat, close the lid, and cook until the potatoes are tender when pierced with a fork, 30 to 40 minutes. Transfer the potatoes to a heatproof bowl. Add half of the garlic butter and coarsely smash the potatoes with a potato masher or a fork, leaving the potatoes chunky. Cover to keep warm.
  • Brush the steaks on both sides with the oil and season evenly with 2 teaspoons salt and the crushed peppercorns. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Increase the temperature of the grill to high heat (450° to 550°F).
  • Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks across the grain and divide the slices among four plates. Dot the slices with the remaining garlic butter. Reheat the smashed potatoes, if necessary. Serve the steaks warm with the potatoes.
    Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks across the grain and divide the slices among four plates. Dot the slices with the remaining garlic butter. Reheat the smashed potatoes, if necessary. Serve the steaks warm with the potatoes.

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