T-Bone Steak With Tomato-Green Peppercorn Butter

This intense composed butter is perfect for steak-lovers who crave intense flavors. It is best with a T-bone because the steak has plenty of flavor on its own, and the butter and steak juices marry to make the taste even better.

• 1 medium clove garlic, minced
  
• 2 sun-dried tomatoes packed in oil, drained and minced
  
• 2 teaspoons canned green peppercorns, drained and minced
  
• 1 1/2 teaspoons fresh rosemary leaves, minced
  
• 4 tablespoons ( 1/2 stick) unsalted butter, at room temperature
  
• 1/4 teaspoon salt
  
• 2 teaspoons fresh lemon juice
  
• 2 T-bone steaks (about 1 pound each) cut at least 1-inch thick
  
• 1 1/2 tablespoons vegetable oil

Combine the garlic, sun-dried tomatoes, peppercorns and rosemary in a small mixing bowl. Cut the butter into 4 chunks and add to the bowl. Add the salt and lemon juice. Beat until the mixture is well blended and smooth. (This may also be done in a food processor.)

Transfer the tomato-peppercorn butter onto a 4-inch-wide sheet of plastic wrap. Roll the plastic wrap around the butter, then shape the package with your fingers into a log-shape roll the diameter of a 25-cent piece. Refrigerate.

Remove the log of butter from the refrigerator and cut eight ¹/₄-inch-thick rounds. Return the remaining butter to the refrigerator or freeze. It can be used with pasta or grilled fish.

Pat the steaks dry, then coat lightly with oil on both sides. Season with salt and pepper. Broil or grill until seared and well-crusted on one side, about 5 minutes. Turn and cook on the other side about 3 minutes more. Transfer the steaks to a cutting board and let rest for 5 minutes, loosely covered.

Place a steak on each of 2 warm plates and top each with 4 coins of butter. Or carve the steaks into ¹/₂-inch slices and divide among 4 warm plates, placing 2 coins of butter on top of each portion. Serve right away. Serves 2 or 4 depending on appetites.

"Steak Lover's Cookbook" by William Rice