"This recipe is easy to make but looks very gourmet. If you want a fancy grilling recipe, try it out." — Dreamshards8
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papaya - peeled, seeded, and cut into 1-inch slices
garlic, minced, or to taste
butter at room temperature
3 (10 ounce)
chopped fresh rosemary
First, a disclaimer: I'm gaga for rosemary. So much so, that I misread the recipe and added rosemary both to the butter as well as the steak. But not to worry: it's one tasty dish.
I used T-Bone, rather than Porterhouse, because that's what they had at the market. I overcooked it a bit but even at that, this is a lovely way to BBQ steak. The papaya adds a subtle, but definitely wonderful, flavor to the mix. This is one of those home-run recipes that you might expect to get at a restaurant. In other words, exquisite.
A comment about grilling the papaya: I simply cut half a papaya into four long slices (about 1" thick/slice). Even after coating the grill with oil, the papaya wound up sticking a bit. So keep your eye on it. But don't leave it out! It's the real hero of this recipe... although my beloved rosemary surely carries its weight.
The steaks were awesome, but I wasn't crazy about the papaya butter, especially in combination with the meat. This recipe also made WAY too much butter, easily enough for twice as many steaks, probably more.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Steaks with Papaya Butter
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 750
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