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Total Time
1hr 12mins
Prep 1 hr
Cook 12 mins

Steven Raichlen

Ingredients Nutrition

Directions

  1. Make the Tomato Horseradish Butter: mince the soaked tomatoes; place them in a food processor; add in the garlic and butter.
  2. Process about 2 minutes, until light and creamy; add in the horseradish, lime juice, and pepper; process until blended.
  3. Place a 12-inch square piece of plastic wrap or parchment paper on your work surface.
  4. Put the flavored butter at the bottom edge and roll the butter into a log, twisting the ends to make a :”tootsie-roll” like tight cylinder.
  5. Refrigerate or freeze until firm, about 2 hours; to serve, unwrap the butter and cut off 4 slices, each ½ inch thick.
  6. **This makes about twice the amount you will need for the Bloody Mary Steaks; the remainder can be refrigerated for up to 5 days or frozen 3 months.
  7. Make the steaks: put the steaks in a nonreactive baking dish; pour the olive oil over them.
  8. Turn the steaks a couple of times to coat with oil.
  9. Add the tomato juice, vodka, lime juice, Worcestershire sauce, horseradish, Tabasco sauce, celery salt, and pepper in a nonreactive bowl; whisk to combine.
  10. Taste for seasoning, adding more Worcestershire sauce as necessary.
  11. Pour this Bloody Mary marinade over the steaks; let them marinate in the refrigerator, covered, for 1-2 hours, turning the steaks a couple of times.
  12. Set up grill for direct grilling and preheat to high.
  13. When ready to cook, drain the marinade from the steaks and discard marinade.
  14. Brush and oil the grill grate; place steaks on hot grate, on a diagonal to the bars.
  15. Grill until cooked to taste, 4-6 minutes per side for medium-rare.
  16. Rotate each steak a quarter turn after 2 minutes on each side to create attractive grill marks.
  17. Using tongs, turn the steaks on their sides to brown the edges.
  18. Transfer steaks to a platter; let rest for about 3 minutes.
  19. Cut Tomato Horseradish Butter into rounds and place on top of each steak.