One 2 lb.prime aged porterhouse steak

One very hot grill. Season steak with salt and pepper. Grill for about 20 minutes. Let rest for 5 minutes.

Place a couple of compound butter discs on the steak.

Green Peppercorn Compound Butter

½ C. dry vermouth
4 oz. unsalted butter, room temperature
1 large shallot, minced
1 T. green peppercorns (brined, found in a jar or can)
1 T. tarragon, minced
½ t. salt

Reduce the vermouth by one half. Cool. In a food processor or by hand, combine all ingredients. Roll into plastic wrap to form a log. Keep refrigerated until ready to serve. Place a 1/3 inch-thick butter disc on top of grilled steak.

*Compound butter can be kept in the refrigerator, tightly wrapped for three days, freezer one month.


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