Grilled T-Bone Steaks with Worcestershire-Chive Butter

1. 1

   Melt 1 tablespoon butter in heavy small skillet over medium heat.

2. 2

   Add shallots and garlic; saute until transparent, about 1 minute.

3. 3

   Transfer shallot mixture to bowl.

4. 4

   Add remaining 7 tablespoons butter, 1 tablespoon Worcestershire sauce, 1 tablespoon dry mustard and 2 tablespoons chives and stir with fork to blend.

5. 5

   Season to taste with salt and pepper.

6. 6

   Place plastic wrap on work surface.

7. 7

   Transfer butter mixture to plastic wrap and form butter into 5-inch-long log.

8. 8

   Roll up in plastic, enclosing completely.

9. 9

   Refrigerate until firm.

10. 10

    (Can be prepared 3 days ahead.

11. 11

    Keep refrigerated.)

12. 12

    Whisk remaining 2 tablespoons Worcestershire sauce and 1 tablespoon dry mustard in shallow dish.

13. 13

    Place steaks in dish and turn to coat.

14. 14

    Let stand at room temperature 1 hour.

15. 15

    Prepare barbecue (medium-high heat).

16. 16

    Cut butter log into 8 slices.

17. 17

    Season steaks with salt and pepper.

18. 18

    Grill to desired doneness, about 5 minutes per side for medium-rare.

19. 19

    Top each steak with 2 butter slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.