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Rosemary Steaks with Papaya Butter

Rated as 3 out of 5 Stars

"This recipe is easy to make but looks very gourmet. If you want a fancy grilling recipe, try it out."
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Ingredients

1 h 40 m servings 882 cals
Original recipe yields 3 servings (3 10-ounce steaks)

Directions

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  1. Preheat outdoor grill for medium heat, and lightly oil the grate.
  2. Rub the papaya slices evenly with 2 teaspoons olive oil.
  3. Cook the papaya on the preheated grill until hot and softened, about 10 minutes.
  4. Blend the grilled papaya, garlic, and butter in a blender until smooth. Pour into a small container and cool in refrigerator 1 to 2 hours.
  5. Again preheat outdoor grill for medium heat and lightly oil the grate.
  6. Rub the porterhouse steaks thoroughly with the 2 tablespoons olive oil. Stir the rosemary, salt, pepper, and garlic salt together in a bowl; rub evenly onto both sides of the steaks.
  7. Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Top with the papaya butter to serve.

Nutrition Facts


Per Serving: 882 calories; 83.3 g fat; 4 g carbohydrates; 30.2 g protein; 208 mg cholesterol; 1789 mg sodium. Full nutrition

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Reviews

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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-Bon...

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, p...

My wife liked it but my son did not. He discovered he doesn't like papaya.