Grilled Porterhouse with Cambozola butter (Barbecue and Grilling)

 

                 Adding pecan, mesquite, oak or maple wood chips to the fire for a kiss of smoke gives this steak a smoky hit, and the savory Cambozola butter makes it even more luscious.

Serves 4

• 2 porterhouse steaks (each 1 to 1½ lbs (500 to 750 gr and 1½ inches/4 cm thick)
• Olive oil
• Salt and fresh ground black pepper

Cambozola butter

• 4 large cloves garlic, minced
• 6 oz (175 gr) Cambozola cheese, at room temperature
• ½ cup unsalted butter, at room temperature
• 1 tablespoon snipped fresh chives
• 1 tablespoon anchovy paste

1. in a small bowl, using a fork, combine all the ingredients of the Cambozola butter ; cover and let stand at room temperature for 1 hour.
2. Meanwhile, prepare a dual-heat fire, hot on one side and medium on the other, with a kiss of smoke on the hot side.
3. Brush steaks with olive oil and season to taste with salt and pepper.
4. When you see the first wisp of smoke from the wood, place steaks over the hot fire ; grill for 4 to 5 minutes per side, turning once, until charred.
5. Move over the medium fire, close the lid and grill for 2 to 3 minutes, turning once, until a meat thermometer inserted in the thickest part of a steak registers 130F (54C) for medium-rare, or until desired doneness.
6. Let rest 5 minutes ; serve topped with Cambozola butter.

Tips

German Cambozola cheese blends the creaminess of Camembert ad the sharpness of Gorgonzola ; if you like, use half Camembert or Brie and half blue cheese in place of Cambozola.

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