tbsp.
finely chopped fresh rosemary, thyme or basil
2
cloves garlic, minced
1/2
tsp.
Worcestershire sauce
Few dashes bottled hot pepper sauce
2
1-lb.
beef T-bone grilling steaks, cut 1 inch thick
Directions
In small bowl, stir together butter, rosemary, garlic, Worcestershire sauce and hot pepper sauce. Shape into 2-inch-long roll. Wrap in plastic wrap. Refrigerate until needed.
Lightly season steaks to taste with salt and black pepper. Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Grill steaks, uncovered, to desired doneness, turning once halfway through grilling. (Allow 11 to 14 minutes for medium-rare or 13 to 16 minutes for medium.)
Cut steak into serving-size pieces. Top each piece with some of the butter mixture.
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