Serves: 4
Total Calories: 291

FOR THE MUSTARD BUTTER:
6 tablespoons unsalted butter, cut into 6 pieces, softened
2 tablespoons Dijon style mustard
1/4 teaspoon freshly ground black pepper

FOR THE PASTE:
1/4 cup Worcestershire sauce
1/4 cup extra-virgin olive oil
4 teaspoons minced garlic
4 teaspoons paprika
2 teaspoons light brown sugar
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

4 beef t-bone steaks, about 1 lb each and 1 inch thick

TO MAKE THE MUSTARD BUTTER: In a small bowl combine the mustard butter ingredients. Using the back of a fork, mash the ingredients together, distributing them evenly. Scoop the mixture out of the bowl and transfer to a sheet of plastic wrap. Loosely shape the mixture into a log about 1 inch in diameter. Roll the log in the wrap and twist the ends in opposite directions to form an even cylinder. Refrigerate until ready to serve (this can be made days ahead).

TO MAKE THE PASTE: In a small bowl mix the paste ingredients.

Trim the steaks of any excess fat. Spread the paste on both sides of the steaks, cover with plastic wrap and refrigerate for 4 to 8 hours.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 12 minutes, turning once halfway through grilling time. Remove the steaks from the grill and allow to rest for 3 to 5 minutes. Unwrap the cylinder of butter and slice crosswise into 1/3-inch coins. Serve the steaks warm with a slice of butter on top.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 291
Calories from Fat: 270

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*Beef
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