Sizzling T-Bones With Mustard Butter

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READY IN: 57mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the mustard butter: in a small bowl, mix together the mustard butter ingredients; using the back of a fork, mash the ingredients together and make sure everything is well distributed.
  • Scoop the mixture out of the bowl and transfer to a sheet of plastic wrap.
  • Loosely shape the mixture into a log about 1-inch in diameter.
  • Roll the log in the wrap and twist the ends in opposite directions to form an even cylinder.
  • Refrigerate until ready to use.
  • To make the paste: mix the paste ingredients (Worcestershire sauce through black pepper) in a small bowl.
  • Trim the steaks of any excess fat; spread the paste on both sides of the steaks; cover with plastic wrap and refrigerate for 4-8 hours.
  • Let steaks stand at room temperature for 20-30 minutes before grilling.
  • Grill over direct high heat 8-12 minutes for med-rare, turning once halfway through grilling time (or cook until desired degree of doneness).
  • Remove the steaks from the grill and let rest for 3-5 minutes.
  • Unwrap the cylinder of butter and slice crosswise into 1/3-inch coins.
  • Serve the steaks warm with a slice of butter on top.
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