Ingredients

The following ingredients have 6 Servings
  • 8 Tbs. (1 stick) unsalted butter, at room temperature 
  • 2 Tbs. chopped shallots 
  • 1 Tbs. freshly cracked pepper 
  • 1 tsp. steak sauce  
  • Kosher salt, to taste 
  • 6 T-bone steaks, each about 10 oz. and 1 1/2 inches thick  
  • Kosher salt and freshly ground pepper, to taste 
  • 6 Tbs. olive oil 

Instruction

  • To make the black-pepper butter, place the butter in a small bowl. Using a fork, work in the shallots, pepper and steak sauce, distributing them evenly. Season with salt. Transfer to an airtight container and refrigerate to harden. Alternatively, spoon the seasoned butter into a rough log shape near one long edge of a 12-by-6-inch sheet of waxed paper. Roll the paper over the butter and press the butter into a solid, uniform log. Continue rolling the waxed paper around the butter and twist both ends to seal securely, then refrigerate. (The butter will keep refrigerated for up to 1 week or frozen for up to 1 month.)
  • About 30 minutes before you are ready to begin grilling, remove the steaks from the refrigerator. Season the steaks generously on both sides with salt and pepper.
  • Prepare a hot fire in a grill. Brush and oil the grill grate.
  • Brush the steaks on both sides with the olive oil. Place the steaks on the grill directly over the heat and cook for about 3 minutes. Using tongs or a wide spatula, rotate each steak a quarter turn (90 degrees) to create crisscrossed grill marks. Cook for 2 to 3 minutes more, then turn the steaks over. Cook until well grill-marked and cooked to your liking, 5 minutes more for medium-rare, or until an instant-read thermometer inserted horizontally into the center of a steak, away from bone, registers 130ºF.
  • Transfer the steaks to warmed plates. Put a generous pat of the butter on each steak and let the steaks rest for 5 to 10 minutes before serving. Serves 6.
  • Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011).