Pepper Crusted Steaks With Worcestershire Glazed Portobellos Recipes

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GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER



Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
Salt and freshly ground pepper
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T-bone steaks, each 10 to 12 ounces
Olive oil
Salt

Steps:

  • Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
  • Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.

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  • Take your room temperature steak and sprinkle all sides of the steak with salt and ground peppercorns making sure it is generously coated. Place the cast iron skillet on a large burner on the stove and let it heat up before adding the butter and olive oil.
  • Once the skillet it hot, reduce the heat to medium, add the butter and olive oil (it should melt and bubble right away). Place your steak in the middle of the skillet, and let them sit (do not flip them) for 5 minutes allowing the outside to sear.
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