T-Bone Steak with Charred Tomato-Horseradish Butter
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1100
- Total Fat
- 81
- Saturated Fat
- 34
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 86
- Cholesterol
- 288
- Sodium
- 1357
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 40 min
- Cook: 20 min
Ingredients
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
Directions
- 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.