1 / 1
Peppercorn T-Bone Steaks
A thick cut of beef gets a bold upgrade with a heavy crust of cracked black pepper and fresh garlic. These T-bone steaks are grilled over an open flame to build a savory, charred exterior while keeping the inside tender and juicy. A quick compound butter made with Dijon mustard, Worcestershire sauce, and a splash of lime juice melts right over the hot meat. It is a fantastic choice for a weekend cookout or a special dinner at home. The sharp bite of the peppercorns balances perfectly with the rich, tangy butter finish.
Ingredients
- 6 beef T-bone steaks, 1 inch thick (about 1½ lb)
- 3 cloves garlic, cut in half
- 4½ teaspoons black peppercorns, crushed*
- 1 ⁄ 3 cup butter, softened
- 4½ teaspoons Dijon mustard
- ¾ teaspoon Worcestershire sauce
- ¼ teaspoon lime juice
- Salt and pepper, if desired
Instructions
- 1Prepare a gas or charcoal grill for cooking. Trim the fat on the outside of the steaks down to a quarter-inch thickness. Rub the cut sides of the garlic cloves all over the meat, then firmly press the crushed black peppercorns into the surface of the beef.
- 2Combine the softened butter, Dijon mustard, Worcestershire sauce, and lime juice in a small bowl and mix until smooth.
- 3Arrange the steaks on the grill over medium heat. Close the lid and cook for 10 to 16 minutes, flipping the meat once halfway through, until it reaches your preferred level of doneness.
- 4Season the hot steaks with salt and additional pepper if you like. Serve immediately with a generous scoop of the mustard butter mixture melting over the top.