T-Bone Steak with Charred Tomato-Horseradish Butter

Here's one to consider when you fire up your grill on M. Day (or any day!!).
(serves 4-6)

2 T-bone or porterhouse steaks, 1&1/2" thick (2-2&1/4 lbs. each)
Veg. oil, for the grill
1 Campari* tomato, halved lengthwise
6 T. unsalted Kerrygold* butter, at room temp.
1 T. horseradish, drained
1 t. tomato paste
1/2 t. smoked paprika
1 small garlic clove, grated
Kosher salt and freshly ground pepper

Prepare grill to med.-high, then prepare for indirect grilling (for a charcoal grill, bank the coals to one side of the grill; for a gas grill, turn off half the burners). Let the steaks stand at room temp. for 30 mins. Meanwhile, brush the grill grates with veg. oil. Grill the tomato halv        es over direct heat until charred, 3-4 mins. per side. Let cool, then transfer to a mini food processor; pulse until slightly chunky. Add the butter, horseradish, tomato paste, paprika, garlic, 1 t. salt, and a few grinds of pepper. Process until smooth, scraping down the food processor occasionally. Transfer the tomato butter to a bowl and refrigerate until ready to use. Season the steaks with S&P. Place on the cooler side of the grill. Cover and cook until a thermometer inserted sideways into the center registers 110, about 8 mins. per side. Move the steaks to direct heat and cook, uncovered, until charred and the thermometer registers 125 for rare to med. rare, about 2 more mins. per side. Transfer to a cutting board or baking sheet.; spread the tomato butter on the steaks and let rest 10 mins. before slicing.

"I've seen miracles just happen. Silent prayers get answered. And, broken hearts became brand new. That's what Faith can do."

Have FUN today!!!!

Love,

MM