Grilled T-Bone with Santa Fe Pepper Butter

Prep Time: 15 Minutes 

Cook: 15 minutes

Ready In: 30 Minutes 

Ingredients (Serves 8):

• 8 Nolan Ryan Beef T-bone steaks 
• 3/4 Cup Olive Oil
• 1/4 finely chopped shallots
• 1 tablespoon chopped garlic
• 1/2 cup brandy
• 1 cup of butter
• 1/4 cup of chives
• 1/4 cup Worcestershire sauce
• 1 tbsp chili powder
• 1 tsp dry mustard
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp ancho Chile powder
• 2 tsps of salt 

Directions:

1.  Heat ½ cup of the oil in a large cast-iron skillet over medium-high heat. Add the shallots, garlic, and brandy and cook, stirring, until the shallots and garlic become soft. Remove the skillet from the heat and set aside to cool.

2. In a small bowl, mix the butter, cooled shallot mixture, chives, Worcestershire, chili powder, mustard, paprika, black pepper, and ancho chile powder until all of the ingredients are combined.

3. Place a sheet of plastic wrap on a work surface. Spoon the chile butter down the center of the plastic wrap. Roll the plastic around the chile butter into a log about 8 inches long. Twist the ends to seal and refrigerate overnight.

4. Preheat the grill to medium-high and lightly oil the grill grates. Brush the steaks with the remaining ¼ cup olive oil and season with the salt.

5. Grill the steaks (in batches, if necessary) for 7 minutes per side for medium-rare. Transfer the steaks to a cutting board to rest for 5 minutes.

6. Remove the butter from the fridge and cut into 16 slices. Place 2 slices of butter on each T-bone and serve.