Mesquite Grilled Porterhouse Steaks
Mesquite Grilled Porterhouse Steaks
  • 1 hr
    Prep Time
  • 15 min
    Cook Time
  • 4

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  • 4 Omaha Steaks Porterhouse steaks (about 16 ounces each and 1 inch think)
  • Salt and freshly ground black pepper, to taste
Oregano-Tomato Steak Butter:
  • 3 Tablespoons butter, at room temperature
  • 1/2 Tablespoon tomato paste
  • 1 teaspoon freshly squeezed lemon juice (1/2 small lemon)
  • 1 Tablespoon minced fresh oregano leaves, or 1/2 tablespoon dried
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/2 pounds Yukon Gold potatoes, peeled and cut in half
  • 1 Tablespoon pureed grilled garlic (see below)
  • 2 Tablespoons butter, at room temperature
  • 1/4 cup milk
  • 1/4 cup half-and-half (or substitute more milk)
  • Salt and freshly ground black pepper, to taste
  1. Place the 3 tablespoons butter, the tomato paste, lemon juice, oregano, and pepper in a small bowl and mix thoroughly.
  2. Transfer to a small ramekin and form into a smooth butter pat.
  3. Chill in the refrigerator, and just before serving, divide into 4 pieces.
  4. Place the potatoes in a saucepan of salted water and bring to a boil.
  5. Turn down the heat and simmer for about 20 minutes, until tender.
  6. Drain, transfer to a mixing bowl, and add the garlic.
  7. Meanwhile, in a small saucepan, heat the 2 tablespoons butter, milk, and half-and-half, and bring to a boil.
  8. With an electric mixer or wire whisk, whip the potatoes while drizzling in the milk mixture as needed. Season with salt and pepper.
  9. While the potatoes are cooking, bring the steaks to room temperature and season with salt and pepper.
  10. Grill over direct medium-high heat for about 5 minutes per side for medium-rare, 6 to 7 minutes for medium, or to the desired doneness.
  11. Transfer to serving plates, place the butter in center of each steak and let melt, and serve with the mashed potatoes.
Grilled Garlic:

Grilling garlic helps to mellow the bitter edge of raw garlic and makes it sweeter. It also softens it so there is no need to puree it. Garlic can be grilled while other foods are also "receiving the treatment."
  1. Rub whole heads of garlic with olive oil and place on the edge of direct medium heat (or over indirect medium to medium-high heat).
  2. Grill for about 40 to 45 minutes, turning every 10 minutes, until the outer skin is brown but not burned.
  3. The cloves should be soft, and you should be able to squeeze the roasted garlic out of each clove once you have snipped off the top.