Sizzling T-bones With Mustard Butter

Total Time: 57 mins Preparation Time: 40 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 6 tablespoons unsalted butter, cut into 6 pieces and softened
• 2 tablespoons dijon mustard
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup worcestershire sauce
• 1/4 cup extra virgin olive oil
• 4 teaspoons minced garlic
• 4 teaspoons paprika
• 2 teaspoons light brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons fresh ground black pepper
• 4 (1 lb) beef t-bone steaks, about 1 lb. each and 1-inch thick

Recipe

• 1 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.
• 2 scoop the mixture out of the bowl and transfer to a sheet of plastic wrap.
• 3 loosely shape the mixture into a log about 1-inch in diameter.
• 4 roll the log in the wrap and twist the ends in opposite directions to form an even cylinder.
• 5 refrigerate until ready to use.
• 6 to make the paste: mix the paste ingredients (worcestershire sauce through black pepper) in a small bowl.
• 7 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.
• 8 let steaks stand at room temperature for 20-30 minutes before grilling.
• 9 grill over direct high heat 8-12 minutes for med-rare, turning once halfway through grilling time (or cook until desired degree of doneness).
• 10 remove the steaks from the grill and let rest for 3-5 minutes.
• 11 unwrap the cylinder of butter and slice crosswise into 1/3-inch coins.
• 12 serve the steaks warm with a slice of butter on top.