Grilled Pepper Crusted T-Bone Steaks With Grilled Leeks

Grilled Pepper Crusted T-Bone Steaks With Grilled Leeks
Recipe Type: Entree
Serves: 8
Worcestershire-Chive Butter
  • 1 tablespoon olive oil
  • ¼ cup finely-chopped shallots
  • 1 teaspoon finely-chopped garlic
  • 2 stick unsalted butter (room temperature)
  • ¼ cup Worcestershire sauce
  • 2 tablespoons dry mustard
  • 3 tablespoons finely-chopped chives
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
  • 2 cups coarsely-ground black peppercorns
  • 3 tablespoons ancho chile powder
  • 8 T-bone steaks – (10 to 12 oz ea)
  • Olive oil (as needed)
  • Salt (to taste)
For Serving
Worcestershire-Chive Butter
  1. Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly.
  2. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
  1. 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 the steaks in the pepper mixture and grill, pepper-side down, until golden brown, about 5 to 6 minutes. Turn over and continue grilling 6 to 7 minutes for medium-rare doneness.
  2. Remove from the grill and top with a slice of the butter.
  3. This recipe yields 8 servings.


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