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Grilled Porterhouse Steaks

with Tomato Charlotte

For the Steaks Ingredients:
4 Omaha Steaks Porterhouse Steaks
¼ teaspoon salt
¼ teaspoons freshly ground black pepper
4 sprigs Italian flat-leaf parsley or basil, for garnish

For the Basil Butter Ingredients:
2 tablespoons butter, at room temperature
¼ teaspoon finely minced garlic
½ teaspoon freshly squeezed lemon juice
½ tablespoon minced basil
Salt and freshly ground pepper to taste

For the Tomato Charlotte Ingredients:
2 pounds tomatoes, blanched, peeled, and diced
2 teaspoons superfine sugar
2 teaspoons chopped basil
Salt and freshly ground pepper to taste
2 cups coarse fresh bread crumbs
2 tablespoons chilled butter, thinly sliced

  1. Preheat the oven to 350 degrees. If using charcoal, preheat the grill 30 minutes before cooking the steaks; otherwise, preheat a gas grill shortly before using.
  2. To prepare the butter, thoroughly mix together the butter, garlic, lemon juice, and basil in a small bowl. Season with salt and pepper. Place in a small ramekin or tub and form into a smooth butter pat. Chill in the refrigerator. Just before serving, cut into 4 pieces.
  3. To prepare the charlotte, butter an 8 by 6-inch baking dish and place 2 layers of the tomatoes in the bottom. Sprinkle with 1 teaspoon of the sugar and half of the basil. Repeat with the remaining tomatoes, sugar, and basil, and season with salt and pepper. Top with the remaining bread crumbs and butter. Bake in the oven for 30 minutes, or until the bread crumb topping is golden and crisp.
  4. Season the steaks with salt and pepper, and grill for 3 to 4 minutes per side for medium-rare, 4 to 5 minutes for medium, or to desired doneness. Transfer to warm serving plates and immediately place about ½ teaspoon of the butter on each steak. Serve with the charlotte and garnish with the parsley.

Serves: 4

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