Sizzling T-Bones With Mustard Butter - cooking recipe

Ingredients

Mustard Butter
6 tablespoons unsalted butter, cut into 6 pieces and softened
2 tablespoons Dijon mustard
1/4 teaspoon fresh ground black pepper
Paste
1/4 cup Worcestershire sauce
1/4 cup extra virgin olive oil
4 teaspoons minced garlic
4 teaspoons paprika
2 teaspoons light brown sugar
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
4 (1 lb) beef t-bone steaks, about 1 lb. each and 1-inch thick

Preparation

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.