T-Bone Steak with Charred Tomato-Horserasish Butter

Total Time:
1 hr 10 min
10 min
40 min
20 min

4 to 6 servings

  • 2 T-bone or porterhouse steaks, 1 1/2 inches thick (2 to 21/4 pounds each)
  • Vegetable oil, for the grill
  • 1 small plum tomato, halved lengthwise
  • 6 tablespoons unsalted butter, at room temperature
  • 1 tablespoon horseradish, drained
  • 1 teaspoon tomato paste
  • 1/2 teaspoon smoked paprika
  • 1 small clove garlic, grated
  • Kosher salt and freshly ground pepper
  • Preheat a grill to medium high, then prepare for indirect grilling (for a charcoal grill, bank the coals to one side of the grill; for a gas grill, turn off half the burners). Let the steaks stand at room temperature, 30 minutes.

  • Meanwhile, brush the grill grates with vegetable oil. Grill the tomato halves over direct heat until charred, 3 to 4 minutes per side. Let cool, then transfer to a mini food processor; pulse until slightly chunky. Add the butter, horseradish, tomato paste, paprika, garlic, 1 teaspoon salt and a few grinds of pepper. Process until smooth, scraping down the food processor occasionally. Transfer the tomato butter to a bowl and refrigerate until ready to use.

  • Season the steaks with salt and pepper. Place on the cooler side of the grill. Cover and cook until a thermometer inserted sideways into the center registers 110 degrees F, about 8 minutes per side. Move the steaks to direct heat and cook, uncovered, until charred and the thermometer registers 125 degrees F for rare to medium rare, about 2 more minutes per side. Transfer to a cutting board or baking sheet; spread the tomato butter on the steaks and let rest 10 minutes before slicing.

  • Photograph by Ryan Liebe

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