Categories: Steak
Ingredients
- 2 T-Bone of porterhouse steaks
- Vegetable oil
- 1 small plum tomato, halved lengthwise
- 6 tbsp unsalted butter, at room temp
- 1 tbsp horseradish, drained
- 1 tsp tomato paste
- 1/2 tsp smoked paprika
- 1 small garlic clove, grated
- Kosher salt and black pepper
Directions
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Preheat a grill to medium high, then prepare for indirect grilling. Let the steaks stand at room temp, 30 minutes.
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Meanwhile, brush the grill grates with vegetable oil. Grill the tomato halves over direct heat until charred, 3-4 minutes per side. Let cool, then transfer to a mini food processor; pulse until slightly chunky. Add the butter, horseradish, tomato paste, paprika, garlic, salt and pepper. Process until smooth, scraping down the food processor occasionally. Transfer the tomato butter to a bowl and refrigerate until ready to use.
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Season the steaks with salt and pepper. Place on the cool side of the grill. Cover and cook until they reach 110, about 8 minutes per side. Move the steaks to direct heat and cook, uncovered, until charred and reaches 125 for medium rare, about 2 more minutes. Transfer to a cutting board or baking sheet; spread the tomato butter on the steaks and let rest 10 minutes before slicing.