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


Worcestershire-Chive Butter:

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots or mild onion
  • 1 teaspoon finely chopped garlic
  • 2 stick unsalted butter, at room temperature
  • 3 TBS Worcestershire sauce
  • 1 to 2 TBS 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



Preheat grill or side burner to 400. 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.



Cook Time

Cook 8 to 9 min on each side for medium doneness.