T-Bone Steaks with Savory Compound Butter
4
Product(s) Used
Special Diet
Gluten-FreeCourse
Main CourseMain Ingredient
BeefOccasion
Cookouts, EntertainingIngredients
- 8 tbsp Butter, at room temperature
- 1 Large shallot, minced
- 4 Cloves garlic, minced, divided
- 1/4 cup Chopped chives
- 1 tbsp Plus 1/4 cup Worcestershire sauce, divided
- 1/2 cup Olive oil
- 1/3 cup San-J Tamari Soy Sauce
- 1/4 cup Freshly squeezed lemon juice
- 1 tbsp Italian seasoning
- 1 tsp Black pepper
- 1 tsp Onion powder
- 1/2 tsp Kosher or fine sea salt
- 4 10 ounce T-bone steaks
- Vegetable oil
Directions
- Melt 1 tablespoon butter in a small skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft but not browned. Add 2 cloves minced garlic and cook for 30 seconds. Place mixture in a small mixing bowl and let cool.
- Add the remaining butter, chives, and 1 tablespoon Worcestershire sauce. Mix well.
- 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.)
- Combine the remaining ¼ cup Worcestershire sauce, remaining 2 minced garlic cloves, olive oil, tamari, lemon juice, Italian seasoning, black pepper, onion powder, and salt in a mixing bowl and mix well.
- Pour into a large resealable food storage bag, add the steaks, and marinate in the refrigerator for 1 hour up to 24 hours.
- Remove the steaks from the marinade, pat dry with paper towels, and let sit at room temperature while the grill heats.
- Prepare grill for direct heat and preheat to medium-high. Oil the grates with vegetable oil.
- Grill the steaks with the lid closed for 5 minutes per side or until it reaches an internal temperature of 130 degrees for medium rare. Remove from grill and let rest for 5-10 minutes.
- Slice the compound butter into 8 slices, top the warm steaks with 2 slices per steak and serve.
Check out more Organic Tamari sauce main course recipes.
