Grilled T Bone Steak With Three Butters
|T-bone steaks||2 Large|
|For peppercorn butter|
|Butter||250 Gram, chopped|
|Canned green peppercorns||2 Tablespoon, drained|
|Ground black pepper||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|For mustard butter|
|Green shallots||6 , chopped|
|Seeded mustard||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|For satay butter|
|Fresh red chilies||4 Small, chopped (Small Ones)|
|Salted peanuts||2⁄3 Cup (10.67 tbs), chopped|
|Light soy sauce||1 Tablespoon|
Prepare butter of your choice by combining butter with remaining ingredients in small bowl of electric mixer or processor; beat or process until ingredients are just combined.
Spoon mixture onto piece of foil, press into triangle shape using 2 rulers or roll into sausage shape.
Wrap foil firmly around butter, refrigerate for 30 minutes or until firm.
Trim as much fat as possible from steaks.
Preheat griller on highest setting; this takes about 3 minutes.
Curl tails around themselves, secure with toothpicks; place steaks on rack, grill for about 3 minutes or until steaks are changed in colour.
Turn steaks, grill other side until changed in colour.
Then grill until steaks are done to your liking.
Turn steaks twice more during grilling to cook evenly.
Serve immediately with butter of your choice.