T-Bone Steaks with Savory Compound Butter Recipe

Ingredients

• 8 tablespoons butter (, at room temperature)
• 1 large shallot (, mined)
• 4 cloves garlic (, minced, divided)
• 1/4 cup chopped chives
• 1 tablespoon plus 1/4 cup Worcestershire sauce (, divided)
• 1/2 cup olive oil
• 1/3 cup San-J Organic Tamari
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon Italian seasoning
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon kosher or fine sea salt
• 4 (10-ounce) T-bone steaks
• Vegetable oil

Instructions

1. 1

   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.)

2. 2

   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.

3. 3

   Prepare grill for direct heat and preheat to medium-high. Oil the grates with vegetable oil.

4. 4

   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.

5. 5

   Slice the compound butter into 8 slices, top the warm steaks with 2 slices per steak and serve.