Rosemary Steaks with Papaya Butter Recipe

Rosemary Steaks with Papaya Butter Recipe

  • 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
  1. Preheat outdoor grill for medium heat, and lightly oil the grate.
  2. Rub the papaya slices evenly with 2 teaspoons olive oil.
  3. Cook the papaya on the preheated grill until hot and softened, about 10 minutes.
  4. 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.
  5. Again preheat outdoor grill for medium heat and lightly oil the grate.
  6. 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 onto both sides of the steaks.
  7. 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.
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