|My husbands favorite, I have a secret on steak, I only eat the filet side and he loves that I only love the that small little side piece! Why? Because he gets to eat the other side of mine which is the biggest amount, so bonus for my hubby!|
1 (2-1/2- to 3-pound) porterhouse steak (2 1/2 to 3 inches thick)
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 to 1 1/2 tablespoons kosher salt1 teaspoon coarsely ground black pepper
4 cloves of garlic sliced lengthwise
6 tablespoons unsalted butter (3/4 stick), at room temperature
2 teaspoons Chianti or red wine
1 teaspoon kosher salt
First make the butter spread:
Use a spatula, mix softened butter in a mixing bowl until it's spreadable. Add wine and salt and mix until thoroughly combined. Place compound butter on a sheet of plastic wrap. Shape into a log and twist the ends to seal. Place butter in the refrigerator to harden.
Brush steak with olive oil, season well with salt and pepper, make slits into the steak and fill with garlic slices. Sprinkle with garlic powder lightly and oregano. Heat grill on high till very hot. Sear steaks on each side. Then lower to medium low heat, cook to desired taste, rare, medium or well done.
Top with a few slices of Chianti Butter.