Prep Time: 15 Minutes
Cook: 15 minutes
Ready In: 30 Minutes
Ingredients (Serves 8):
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.
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.
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.
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.
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.
Remove the butter from the fridge and cut into 16 slices. Place 2 slices of butter on each T-bone and serve.