T-Bone Steaks with Savory Compound Butter
End grilling season with a bang with this delicious recipe for T-Bone Steaks with Savory Compound Butter. This is a great guest-worthy recipe for a Labor Day cookout, so invite your neighbors and bask in the glory that this recipe will bring you!
Compound butter is butter that is enhanced with other ingredients like herbs, garlic, or even sweet ingredients like in my Gluten-Free Cranberry Orange Honey Butter recipe. In this savory compound butter, I use shallot, garlic, chives, and Worcestershire sauce. It goes great with steak, of course, but also with grilled vegetables.
This recipe is basically a 2-for-1: compound butter plus a marinade for the t-bone steaks. The marinade used in this recipe is the best marinade for any kind of steak, not just t-bones! For the marinade I used Worcestershire sauce, minced garlic, San-J Organic Tamari, lemon juice, Italian seasoning, pepper, onion powder, and salt. The result is savory, tangy, salty, and absolutely delicious!
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T-Bone Steaks with Savory Compound Butter Recipe
- 8 tablespoons butter , at room temperature
- 1 large shallot , mined
- 4 cloves garlic , minced, divided
- ¼ cup chopped chives
- 1 tablespoon plus ¼ cup Worcestershire sauce , divided
- ½ cup olive oil
- 1/3 cup San-J Organic Tamari
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon kosher or fine sea salt
- 4 (10-ounce) T-bone steaks
- Vegetable oil
- Melt 1 tablespoon butter in a small skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft but not browned. Add 2 cloves minced garlic and cook for 30 seconds. Place mixture in a small mixing bowl and let cool. Add the remaining butter, chives, and 1 tablespoon Worcestershire sauce. Mix well. Transfer butter mixture to plastic wrap and form butter into 5-inch-long log. Roll up in plastic, enclosing completely. Refrigerate until firm. (Can be prepared 3 days ahead. Keep refrigerated.)
- Combine the remaining ¼ cup Worcestershire sauce, remaining 2 minced garlic cloves, olive oil, tamari, lemon juice, Italian seasoning, black pepper, onion powder, and salt in a mixing bowl and mix well. Pour into a large resealable food storage bag, add the steaks, and marinate in the refrigerator for 1 hour up to 24 hours. Remove the steaks from the marinade, pat dry with paper towels, and let sit at room temperature while the grill heats.
- Prepare grill for direct heat and preheat to medium-high. Oil the grates with vegetable oil.
- Grill the steaks with the lid closed for 5 minutes per side or until it reaches an internal temperature of 130 degrees for medium rare. Remove from grill and let rest for 5-10 minutes.
- Slice the compound butter into 8 slices, top the warm steaks with 2 slices per steak and serve.
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