Grilled Pepper T-Bone Steaks with Worcestershire-Chive Butter
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Grilled Pepper Crusted T-Bone Love tender and buttery steaks? Well why not try your
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INGREDIENTS for Worcestershire-Chive Butter:
| 1 |
tbsp olive oil
|
| ¼ | cup finely chopped shallots |
| 1 | tsp finely chopped garlic |
| 2 | sticks unsalted butter, at room temperature |
| ¼ | cup Worcestershire sauce |
| 2 | tbsp dry mustard |
| 3 | tbsp finely chopped chives |
| Salt and freshly ground pepper |
INGREDIENTS for Steaks:
| 2 |
cups coarsely ground black peppercorns
|
| 3 | tbsp ancho chile powder |
| 8 | T-bone steaks, each 10 to 12 ounces |
| Olive oil | |
| Salt |
DIRECTIONS:
| 1. | Preheat grill or sideburner. Heat oil in a medium skillet, and add shallots and garlic. Cook |
| until soft, and let cool slightly. | |
| 2. | Place butter in a small bowl and add shallot mixture, Worcestershire, mustard, and |
| chives. Mix until well combined. Season with salt and pepper to taste. | |
| 3. | Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate |
| until firm. | |
| 4. | Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. |
| Brush steaks with olive oil and season with salt. Dredge one side of steaks in the | |
| pepper mixture and grill, pepper side down, until golden brown (about 5 to 6 minutes). | |
| 5. | Turn over and continue grilling 6 to 7 minutes medium-rare doneness. Remove from |
| the grill and top with a slice of the butter. |