6 tablespoons unsalted butter, cut into 6 pieces and softened
2 tablespoons dijon mustard
1/4 teaspoon fresh ground black pepper
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
Directions:
1. 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. 2. Scoop the mixture out of the bowl and transfer to a sheet of plastic wrap. 3. Loosely shape the mixture into a log about 1-inch in diameter. 4. Roll the log in the wrap and twist the ends in opposite directions to form an even cylinder. 5. Refrigerate until ready to use. 6. To make the paste: mix the paste ingredients (Worcestershire sauce through black pepper) in a small bowl. 7. 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. 8. Let steaks stand at room temperature for 20-30 minutes before grilling. 9. Grill over direct high heat 8-12 minutes for med-rare, turning once halfway through grilling time (or cook until desired degree of doneness). 10. Remove the steaks from the grill and let rest for 3-5 minutes. 11. Unwrap the cylinder of butter and slice crosswise into 1/3-inch coins. 12. Serve the steaks warm with a slice of butter on top.
