Ingredients

• 2 T-Bone Steaks (each about 300g), 2.5 to 3cm thick
• Olive Oil
• Sea Salt
• Freshly ground black pepper

• 100 grams butter, softened
• 1 tablespoon fresh flat-leaf parsley, finely chopped
• 1 garlic clove, finely chopped
• 1 shallot, finely chopped
• 1 tablespoon tablespoon capers, finely chopped
• 4 anchovy fillets, finely chopped
• 3 teaspoons Worcestershire sauce
• 1 tablespoon tomato paste
• ½ teaspoon cayenne pepper
• 1 teaspoon smoked paprika

Method

• Step 1
  Prepare the barbecue for direct cooking over high heat (250°C to 290°C).
• Step 2
  To make the compound butter, combine all the compound butter ingredients in a bowl. Spoon the butter onto a sheet of plastic wrap. Roll the butter into a log shape, using the plastic wrap to assist with rolling. Refrigerate for 30 minutes to set.
• Step 3
  Lightly coat the steaks with olive oil and season with salt and pepper. Remove the butter from the fridge and slice into 8 portions. Set two portions aside for the steaks and the remaining butter portions can be refrigerated in an air-tight container for 4 days or in the freezer for up to 3 months. Bring to room temperature before using.
• Step 4
  Once your barbecue has preheated, brush your cooking grills clean. Grill the T-Bone steaks over direct high heat for 3 to 4 minutes per side for medium doneness or until cooked to your liking. To get great grill marks, press on the steaks with the back of your tongs to ensure the surface of the steaks make full contact with the hot cooking grill. During the last one minute of cooking time, place one portion of the butter on each steak.
• Step 5
  Remove the steaks from the barbecue and leave to rest for 5 minutes before serving.