Grilled Porterhouse Steaks
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Adapted from Sarah Moulton
  • 3 (1 1/2” thick) Porterhouse Steaks
  • Horseradish–Mustard Butter: sliced into 6 rounds
  • 6 tbl. Unsalted Butter, Softened
  • 1 tbl. Mixed Crushed Peppercorns
  • 3 tbl. Drained Bottled Horseradish
  • 1 1/2 tsp. Coarse Salt
  • 3 tbl. Dijon Mustard
  • 1 1/2 tbl. Minced Shallot
  • Kosher Salt & Freshly Ground Black Pepper to taste
Adapted from Sarah Moulton, a fellow member of “Women’s Chefs and Restaurateurs” who is as delightful in person as she is on TV. I had a chance to share a cab and a FABULOUS dinner in D.C. with Sarah. Here is Sarah’s recipe for a perfect steak for Dad on Father’s Day!

Porterhouse Steaks: Grill steaks on an oiled rack set 5 to 6” over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130°F for medium-rare. Transfer steaks to a platter & let rest a few minutes. Top finished steak with a circle of Horseradish-Mustard Butter, serve & enjoy! Horseradish–Mustard Butter: In a bowl, blend together the butter, horseradish, mustard & shallot with a fork. Season with salt & pepper. On a sheet of plastic wrap, form the butter into a log about 4” long. Chill the compound butter until firm, at least 30 minutes or freeze until ready to use. Yield: 6 servings.

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