T-bone steak with charred tomato-horseradish butter recipe | food network kitchen

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.

Ingredient

Smoked paprika

2 teaspoon 0.33 fl. ozs
Unsalted butter

6 tablespoons 6 tablespoons
Horseradish

1 tablespoon 0.5 fl. ozs
Clove garlic

1 small 1 small
Plum tomato

1 small 1 small
Tomato paste

1 teaspoon 0.17 fl. ozs
-bone or porterhouse steaks

2 t 2 t

T-bone steak with charred tomato-horseradish butter recipe | food network kitchen | food network

Step by Step

Step 1

Step 2

Step 3

Ingredient

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T-bone steak with charred tomato-horseradish butter recipe | food network kitchen | food network