Charcoal Grilled T-Bone with Shaved Garlic-Rosemary Butter
Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Make-Ahead: Garlic butter can be made up to 2 days ahead, cooled, covered, and refrigerated. Rewarm over low heat before using.
Ingredients
1 stick unsalted butter
2 garlic cloves, thinly sliced
2 T-bone steaks, (about 1-in.-thick; 12- to 16-oz. each)
Olive oil, for brushing
3 large sprigs rosemary
3 assorted bell peppers (red, yellow, or orange), halved, seeded
1 lemon, cut into wedges
Method
Prepare a charcoal grill for indirect high heat. Build a fire on one side of charcoal grate, leaving other side of grill empty, and let burn just until coals are covered with white ash. Do not spread out coals. Place grill grate in position in the grill.
Meanwhile, in a small heavy saucepan, combine butter, garlic, 1/2 tsp. salt, and 1/4 tsp. black pepper. Submerge rosemary sprigs in butter, allowing bottom ends of sprigs to extend out of butter to use them as handles when brushing butter over steaks and peppers. Place pan on grill to melt butter and, when melted, set garlic-rosemary butter next to grill.
Just before grilling, pat steaks dry with paper towels. Lightly coat both sides of steaks with oil and sprinkle with salt and pepper. Grill steaks to your desired doneness, about 4 minutes per side for medium-rare doneness. Using rosemary sprigs as a brush, brush steaks all over with garlic-rosemary butter during last 2 minutes of grilling. Set steaks aside to rest.
In a large bowl, toss bell peppers with some garlic butter to coat and sprinkle with salt. Place peppers, skin side down, on grill and grill for about 4 minutes, or until heavily charred. Turn peppers over and cook 2 more minutes, or until charred on other side. Transfer to cutting board and thickly slice peppers. Divide peppers among 4 plates.
Using a sharp knife, cut off each piece of steak from T-bone. Slice each steak against grain on a bias. Divide steak among 4 plates. Serve with more garlic butter and lemon wedges.
