Grilled Pepper Crusted T Bone Steaks With Worcestershire Chive Butter Food

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER AND GRILLED LEEKS WITH HERBED VINAIGRETTE

Steps:

• Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. 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.
• 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. Remove from the grill and top with a slice of the butter.
• Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
• Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette.

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER AND GRILLED LEEKS WITH HERBED VINAIGRETTE

Steps:

• For the butter: Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. 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.
• For the steaks: 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. Remove from the grill and top with a slice of the butter.
• For the vinaigrette: Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
• For the leeks: Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette.

GRILLED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER

Steps:

• Melt 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and garlic; sauté until transparent, about 1 minute. Transfer shallot mixture to bowl. Add remaining 7 tablespoons butter, 1 tablespoon Worcestershire sauce, 1 tablespoon dry mustard and 2 tablespoons chives and stir with fork to blend. Season to taste with salt and pepper. Place plastic wrap on work surface. Transfer butter mixture to plastic wrap and form butter into 5-inch-long log. Roll up in plastic, enclosing completely. Refrigerate until firm. (Can be prepared 3 days ahead. Keep refrigerated.)
• Whisk remaining 2 tablespoons Worcestershire sauce and 1 tablespoon dry mustard in shallow dish. Place steaks in dish and turn to coat. Let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat). Cut butter log into 8 slices. Season steaks with salt and pepper. Grill to desired doneness, about 5 minutes per side for medium-rare. Top each steak with 2 butter slices and serve.