Grilled T-Bone Steaks with Worcestershire-Chive Butter - butter

Method

• Melt 1 tablespoon butter in heavy small skillet over medium heat.
• Add shallots and garlic; saute until transparent, about 1 minute.
• Transfer shallot mixture to bowl.
• Add remaining 7 tablespoons butter, 1 tablespoon Worcestershire sauce, 1 tablespoon dry mustard and 2 tablespoons chives and stir with fork to blend.
• Season to taste with salt and pepper.
• Place plastic wrap on work surface.
• Transfer butter mixture to plastic wrap and form butter into 5-inch-long log.
• Roll up in plastic, enclosing completely.
• Refrigerate until firm.
• (Can be prepared 3 days ahead.
• Keep refrigerated.)
• Whisk remaining 2 tablespoons Worcestershire sauce and 1 tablespoon dry mustard in shallow dish.
• Place steaks in dish and turn to coat.
• Let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat).
• Cut butter log into 8 slices.
• Season steaks with salt and pepper.
• Grill to desired doneness, about 5 minutes per side for medium-rare.
• Top each steak with 2 butter slices and serve.