Grilled T-Bone Steak with Garlic Butter

Ingredients

• 2 T-bone steaks, 1 1/4 inches thick, about 1 pound each
• 1 tablespoon coarse kosher salt
• 2 teaspoons cracked black pepper
• 6 tablespoons unsalted butter, softened
• 3 cloves garlic, minced fine
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon zest
• 1 tablespoon neutral oil

Before you cook

• Take the steaks out of the refrigerator 40 minutes before grilling.
• Season both faces heavily with the salt and cracked pepper.
• Mash the softened butter with the minced garlic, parsley and lemon zest in a small bowl.
• Roll the compound butter into a log in parchment and chill it until firm.
• Rub the steaks with a thin coat of oil just before they go on the grate.
• Build a hot charcoal fire with the coals piled two-thirds of the way across the kettle.

Steps

1. Scrape the grill grate clean and let it heat until you can hold your hand above it for only two seconds.
2. Lay the steaks over the coals with the small tenderloin lobe pointed toward the cooler side.
3. Grill for 4 minutes without touching them, then rotate each steak a quarter turn for crosshatch marks.
4. Cook 2 more minutes, then flip the steaks and repeat on the second side.
5. Slide the steaks to the cool side of the grill and put the lid on.
6. Cook until a thermometer pushed into the strip side reads 130 degrees Fahrenheit, about 4 to 6 minutes more.
7. Move the steaks to a warm platter and lay two thick coins of garlic butter on each.
8. Rest the steaks for 8 minutes so the butter melts and the juices settle.
9. Cut both muscles away from the bone in one piece each.
10. Slice each muscle across the grain and spoon the melted butter from the platter back over the slices.