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Grilled T-Bone Steak with Paprika-Parmesan Butter
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Serves 4
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Ingredients:
4 large Angus T-bone steaks
1/4 cup olive oil
7 cloves large garlic, minced
1 tablespoon chopped fresh thyme
1 Tbsp salt
2 teaspoons ground black pepper
1 teaspoon chopped fresh rosemary
Paprika-Parmesan Butter
Place steaks in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steaks over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
Prepare barbecue (medium heat). Remove steak from marinade. Shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115° to 120° F. for rare, about 15 minutes per side, or 125° to 130° F. for medium rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning.
Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Spread Paprika-Parmesan Butter over top of slices and serve.
Paprika-Parmesan Butter
1/2 cup butter, room temperature
4 tablsepoons grated Parmesan cheese
1/2 teaspoon smoked paprika
1 teaspoon regular sweet paprika
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
2 drops hot pepper sauce
Mix all Paprika-Parmesan Butter ingredients in small bowl until blended. (Can be made 2 days ahead. Chill, use at room temperature.)
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Place steaks in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steaks over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
Prepare barbecue (medium heat). Remove steak from marinade. Shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115° to 120° F. for rare, about 15 minutes per side, or 125° to 130° F. for medium rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning.
Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Spread Paprika-Parmesan Butter over top of slices and serve.
Paprika-Parmesan Butter
Mix all Paprika-Parmesan Butter ingredients in small bowl until blended. (Can be made 2 days ahead. Chill, use at room temperature.)
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