Rosemary Steaks with Papaya Butter

½ papaya - peeled, seeded, and cut into 1-inch slices

2 teaspoons olive oil

2 cloves garlic, minced, or to taste

¾ cup butter at room temperature

3 (10 ounce) porterhouse steaks

2 tablespoons olive oil

2 tablespoons chopped fresh rosemary

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic salt

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

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.