T-Bones with Compound Steak Butter
To make the compound butter, combine all the compound butter ingredients in a bowl. Spoon the butter onto a sheet of plastic wrap.
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Cooking tools:
- Grill
- Mixing bowl
- Spoon
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Tongs
- Grill brush
- Airtight container
- Freezer
Ingredients
- 2 T-Bone Steaks (each about 300g), 2.5 to 3cm thick
- Olive Oil
- Sea Salt
- Freshly ground black pepper
- 100 g grams butter, softened
- 1 tbsp tablespoon fresh flat-leaf parsley, finely chopped
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 1 tbsp tablespoon tablespoon capers, finely chopped
- 4 anchovy fillets, finely chopped
- 3 tsp teaspoons Worcestershire sauce
- 1 tbsp tablespoon tomato paste
- ½ tsp teaspoon cayenne pepper
- 1 tsp teaspoon smoked paprika
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