You can't go wrong with a steak on the grill — but you can go right with a little help from grill master Al Roker (yes, that Al Roker). To amp up his steaks, Al stuffs them with garlic and slathers them with an herbed butter. Whip them up yourself this weekend, or check out Al's class for more barbecue-ready recipes.
King of Steaks
Makes 4 servings
- 2 porterhouse steaks, each about 1¾ pounds and ½" thick; or 4 T-bone steaks, each about 12 ounces and 1" thick
- 4 cloves garlic, peeled and cut into slivers
- 1½ cups extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary leaves, or 1 tablespoon dried rosemary
- Coarse salt, such as kosher salt
- Freshly ground pepper
- ½ recipe Rosemary Butter (see below), at room temperature
- Rinse the steak under cold running water and pat dry with paper towels. With a sharp knife, make several small cuts in the meat without cutting all the way through. Press a sliver of garlic into each cut. If you have any garlic left over, set it aside.
- In a shallow, non-reactive pan, mix together the olive oil, rosemary, salt, pepper, and any leftover slices of garlic.
- Place the steak in the olive oil marinade and turn to coat. Let sit at room temperature for about 30 minutes.
- Meanwhile, prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
- Remove the steaks from the pan, discard the marinade, and place the steaks on the grill. A thicker steak (such as the porterhouse) will take at least 10 minutes per side to reach medium-rare and a thinner steak (such as T-Bone) will take as little as 7 minutes per side. Make the compound butter while the steak is on the grill.
- Remove the steak from the grill and place it on a cutting board. Cover the meat with a piece of aluminum foil to keep it warm, and allow the meat to rest for 5 minutes. Cut the meat off the bone, and slice it against the grain. Top each serving with 1-2 pats of rosemary butter.
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3 tablespoons chopped rosemary leaves
- 1 teaspoon finely grated orange zest (from half an orange)
- 1 clove garlic, peeled and minced
- Freshly ground pepper
- In a medium bowl, stir the butter until it is very soft. Sprinkle the rosemary, orange zest, garlic, salt, and pepper evenly over the butter.
- Turn the butter out onto a piece of waxed paper and form it into a log about 5 inches long and 1 inch thick. Roll the waxed paper around the log, then roll the log again in plastic wrap, twisting to seal.
- Refrigerate until well chilled.; the butter will keep for up to 2 days. Alternatively, you can freeze the butter for up to 2 months. Defrost in the refrigerator overnight.
- To serve, cut into ½-inch slices and place on top of meat, poultry, fish or vegetables hot off the grill.