Sizzling T Bones With Mustard Butter Recipes

TEXAS T-BONES

Steps:

• Trim fat on beef steaks to 1/4-inch thickness. Rub beef with garlic. Press pepper into beef. Cover and refrigerate 1 hour. Mix butter, mustard, Worcesershire sauce and lime juice; reserve.
• Heat coals or gas grill for direct heat. Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling. Sprinkle with salt and pepper.
• Place beef on warm platter; remove bone. Cut beef at slanted angle into thin slices. Serve with butter mixture.

SIZZLING T-BONES WITH MUSTARD BUTTER

Steps:

• 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.

SIZZLING T-BONES WITH MUSTARD BUTTER

Steps:

• To make the mustard butter: in a small bowl, mix together the mustard butter ingredients; using the back of a fork, mash the ingredients together and make sure everything is well distributed.
• 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 use.
• To make the paste: mix the paste ingredients (Worcestershire sauce through black pepper) in a small bowl.
• Trim the steaks of any excess fat; spread the paste on both sides of the steaks; cover with plastic wrap and refrigerate for 4-8 hours.
• Let steaks stand at room temperature for 20-30 minutes before grilling.
• Grill over direct high heat 8-12 minutes for med-rare, turning once halfway through grilling time (or cook until desired degree of doneness).
• Remove the steaks from the grill and let rest for 3-5 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.