Hickory Porterhouse Steak
with Lemon-Mustard Butter
1 thick Porterhouse Steak (2-1/2 to 3 pounds)
4 tablespoons softened Butter
juice of 1/2 Lemon
1-1/2 tablespoons Dijon Mustard
1 tablespoon finely chopped fresh Thyme or 1/2 teaspoon dried
Salt and freshly ground Pepper
1. Trim steak and score fat remaining around edges to prevent curling. Let steak reach room temperature before grilling. Soak 1_ cups hickory chips in water for 30 minutes.
2. Combine butter, lemon juice, mustard and thyme and mix well. Let stand at room temperature. Do not melt butter; it should be soft and pliable.
3. Prepare the fire and be sure the grid is clean. Drain hickory chips and add to fire. Place steak on it and sear quickly on both sides, as close to heat as possible. Raise meat from heat and continue to grill to desired doneness, about 20 minutes total.
4. Transfer steak to carving board and let rest for about 5 minutes. Spread lemon-mustard butter on top of steak. Slice diagonally and serve immediately.