Rosemary Steaks with Papaya Butter Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by ellenmoriah
Reviewed: Jun. 23, 2011
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.
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Reviewer:

Photo by ellenmoriah

Cooking Level: Expert

Living In: Concord, New Hampshire, USA
Reviewed: Jan. 11, 2012
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.
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2 users found this review helpful

Reviewer:

Photo by Jenn

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: London, Kentucky, USA


 
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