Coffee Chili T-Bone Steaks with Compound Butter

Directions

By Chef Angie Quaale
Serves: 2
Prep time: 30 minutes
Total time: 15 minutes

T-Bone Steak

• In a small bowl, thoroughly combine all the ingredients.
• Sprinkle a generous amount of the rub onto both sides of the steak, patting in with your fingers.
• Allow your steak to sit at room temperature while the BBQ heats up.
• Set a gas grill to medium high heat. If you're using a charcoal grill, open the bottom vents and light the charcoal. The grill's ready to cook steaks when the charcoal turns a grayish-white colour.
• Place the seasoned steaks on a clean, lightly oiled grill. Grill uncovered, turning over only once. Use an instant-read thermometer to determine cooking time. See Steak Cooking Temperatures chart for information.
• Transfer the steaks to a cutting board and let them rest uncovered for five to 10 minutes before slicing.
• Serve each steak topped with a generous portion of compound butter.

Fresh Herb Compound Butter

• Combine all ingredients in a bowl and mix until well combined.
• Place on a piece of plastic wrap and roll into a log. Twist the ends to seal well.
• Refrigerate at least one hour.
• Slice into rounds and enjoy.

Steak Cooking Temperatures

Cook steaks until an instant read thermometer inserted horizontally into the meat (not touching the bone) registers:

• RARE: 57°C (135°F)
• MEDIUM RARE: 63°C (145°F)
• MEDIUM: 71°C (160°F)
• WELL DONE: 77°C (170°F)

Always allow steaks to rest at least five minutes before serving.