rosemary steaks with papaya butter

Ingredients

• Servings: 3
• 1/2 papaya - peeled, seeded, and cut into 1-inch slices
• 2 teaspoons olive oil
• 2 cloves garlic, minced, or to taste
• 3/4 cup butter at room temperature
• 3 (10 ounce) porterhouse steaks
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic salt

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• 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 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.