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T-Bones with Steak Butter

May 2009
T-Bones with Steak Butter

by 3 people

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Nothing says "steakhouse" like a T-bone. Combines two contrasting cuts in one sitting—part of the delicate tenderloin and robust, juicy strip. The bone adds flavor and seals in juices.

Makes: 4 servings

Prep: 20 mins

Grill: 15 mins

  • 2 tablespoons drained jarred green peppercorns in brine
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 2 tablespoons steak sauce
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon grated lemon peel
  • Salt and pepper
  • 3 1-inch-thick T-bone steaks (about 16 ounces each)
  • 1 1/2 tablespoons extra-virgin olive oil
  1. Using a food processor, crush the green peppercorns. In a medium bowl, whisk together the butter and steak sauce. Stir in the peppercorns, chives and lemon peel; season with salt and pepper. Transfer the butter mixture to a piece of parchment paper and shape into a log. Refrigerate until firm, about 2 hours.
  2. Preheat the grill to medium. Brush the steaks with the olive oil and season with salt and pepper. Add to the grill, cover and cook for 6 minutes on each side for medium-rare. Top with the prepared butter.
  • Take the steak off the grill just before it reaches ideal doneness -- it will continue cooking off the heat.