Rosemary Steaks with Papaya Butter

Rosemary Steaks with Papaya Butter This recipe is easy to make but looks very gourmet. If you want a fancy grilling recipe, try it out.


Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 25 mins

    TOTAL : 1 hr

    SERVING : 3

    YIELD : 3 10-ounce steaks

  • 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 onto 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.

Per Serving: 882 calories; protein 30.2g; carbohydrates 4g; fat 83.3g; cholesterol 207.6mg; sodium 1788.5mg.