Porterhouse with jalapeno butter

Filet mignon can be prepared this way as well: Sear two 8-ounce steaks over direct heat for 3 minutes per side; grill over indirect heat until medium-rare, 5 to 6 minutes more per side.

1/ 2 cup (1 stick) unsalted butter, softened

1 fresh jalapeno pepper, seeded and finely chopped

1 garlic clove, minced

1 porterhouse steak (2 1/2 pounds, 11/2 inches thick), room temperature

Coarse salt and freshly ground pepper

• Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeno, and garlic in a bowl; set aside.
• Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side.
• Remove from grill, and let rest 10 minutes. Serve with jalapeno butter.

SERVES 2