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

Anonymous
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat outdoor grill for medium heat, and lightly oil the grate.

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  • Rub the papaya slices evenly with 2 teaspoons olive oil.

  • Cook the papaya on the preheated grill until hot and softened, about 10 minutes.

  • 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.

  • Again preheat outdoor grill for medium heat and lightly oil the grate.

  • 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.

  • 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

882.1 calories; protein 30.2g 60% DV; carbohydrates 4g 1% DV; fat 83.3g 128% DV; cholesterol 207.6mg 69% DV; sodium 1788.5mg 72% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2011
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. Read More
(9)

Most helpful critical review

Rating: 3 stars
01/11/2012
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. Read More
(3)
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/24/2011
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. Read More
(9)
Rating: 3 stars
01/11/2012
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. Read More
(3)
Rating: 2 stars
01/22/2016
My wife liked it but my son did not. He discovered he doesn't like papaya. Read More
(1)
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Rating: 5 stars
08/30/2020
From my childhood I learned that, if you grate green raw papaya into the bbq’s marinations specially on red meats, it helps to cook/grill the meat faster and makes it more softer and chewy. I’m from Pakistan, we do a lot of bbq’s and grilling. Although I haven’t tried your recipe yet, this recipe was something that caught my eyes. I would defiantly try your way too with the papaya. Read More