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Bethy wabenia
Bethy wabenia
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Tuesday 24 February 2026 18:17:45 GMT
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Giant Porterhouse Steak with Cowboy Butter Baked Potatoes & Asparagus Here’s how to make this ridiculous steak dinner at home! INGREDIENTS Steak 1 large porterhouse or tomahawk steak Kosher salt Black pepper Garlic powder Cowboy Compound Butter 1 stick unsalted butter, softened 1 tbsp Dijon mustard 1 tbsp fresh parsley, chopped 1 tsp fresh chives, chopped 2 cloves garlic, minced 1 tsp smoked paprika ½ tsp crushed red pepper flakes 1 tsp lemon juice Salt and pepper to taste Baked Potatoes 2 large russet potatoes Olive oil Kosher salt Butter Sour cream (optional) Asparagus 1 bunch fresh asparagus 1 tbsp olive oil Salt and pepper Garlic powder DIRECTIONS Steak: Season generously with salt, pepper, and garlic powder. Set up your charcoal grill for two-zone cooking. Cook over indirect heat at 250–275°F until the steak reaches 115–120°F internally. Move directly over hot coals and sear 1–2 minutes per side until a beautiful crust forms. Rest 5–10 minutes before slicing. Cowboy Butter: Mix softened butter with Dijon, parsley, chives, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper. Roll into a log using plastic wrap and refrigerate until firm. Slice and place over the hot steak. Baked Potatoes: Scrub potatoes, dry, rub with olive oil, and season with salt. Bake at 425°F for 50–65 minutes until fork-tender. Slice open and fluff with butter and sour cream. Asparagus: Toss with olive oil, salt, pepper, and garlic powder. Roast at 425°F for 10–15 minutes until tender with slightly crispy tips. Slice that steak, add a generous amount of cowboy butter, and serve with the potatoes and asparagus! #steak #porterhouse #cowboybutter #grilling #Recipe
Giant Porterhouse Steak with Cowboy Butter Baked Potatoes & Asparagus Here’s how to make this ridiculous steak dinner at home! INGREDIENTS Steak 1 large porterhouse or tomahawk steak Kosher salt Black pepper Garlic powder Cowboy Compound Butter 1 stick unsalted butter, softened 1 tbsp Dijon mustard 1 tbsp fresh parsley, chopped 1 tsp fresh chives, chopped 2 cloves garlic, minced 1 tsp smoked paprika ½ tsp crushed red pepper flakes 1 tsp lemon juice Salt and pepper to taste Baked Potatoes 2 large russet potatoes Olive oil Kosher salt Butter Sour cream (optional) Asparagus 1 bunch fresh asparagus 1 tbsp olive oil Salt and pepper Garlic powder DIRECTIONS Steak: Season generously with salt, pepper, and garlic powder. Set up your charcoal grill for two-zone cooking. Cook over indirect heat at 250–275°F until the steak reaches 115–120°F internally. Move directly over hot coals and sear 1–2 minutes per side until a beautiful crust forms. Rest 5–10 minutes before slicing. Cowboy Butter: Mix softened butter with Dijon, parsley, chives, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper. Roll into a log using plastic wrap and refrigerate until firm. Slice and place over the hot steak. Baked Potatoes: Scrub potatoes, dry, rub with olive oil, and season with salt. Bake at 425°F for 50–65 minutes until fork-tender. Slice open and fluff with butter and sour cream. Asparagus: Toss with olive oil, salt, pepper, and garlic powder. Roast at 425°F for 10–15 minutes until tender with slightly crispy tips. Slice that steak, add a generous amount of cowboy butter, and serve with the potatoes and asparagus! #steak #porterhouse #cowboybutter #grilling #Recipe

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