Ingredients 8 tablespoons (1 stick) butter, room temperature 1/4 cup chopped shallots 2 teaspoons minced garlic 3 tablespoons Worcestershire sauce 2 tablespoons dry mustard 2 tablespoons chopped fresh chives 4  - 10- to 12-ounce Halenda's T-bone steaks

Directions

1. Melt 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and garlic; sauté until transparent, about 1 minute. Transfer shallot mixture to bowl. Add remaining 7 tablespoons butter, 1 tablespoon Worcestershire sauce, 1 tablespoon dry mustard and 2 tablespoons chives and stir with fork to blend.

2. Season to taste with salt and pepper. Place plastic wrap on work surface. Transfer butter mixture to plastic wrap and form butter into 5-inch-long log. Roll up in plastic, enclosing completely. Refrigerate until firm. (Can be prepared 3 days ahead. Keep refrigerated.)

3. Whisk remaining 2 tablespoons Worcestershire sauce and 1 tablespoon dry mustard in shallow dish. Place steaks in dish and turn to coat. Let stand at room temperature 1 hour.

 

• T-Bone Steak
• Porterhouse Steak