Method

Prepare a hot grill.  While the grill is heating, place the oil in one bowl and the sugar, salt and pepper in another.  Coat the steaks well in the oil, then place the steaks, one at a time in the sugar mixture.  Cover the steaks completely in the sugar and seasonings.  When the grill is ready, cook the steaks to your desired temperature.  Let the steaks rest for 5 minutes;  serve topped with a dab of the Bandera butter.

You can also preheat your oven to 450°F.  After coating the steaks in oil and seasonings, sear the steaks in a heavy skillet over high heat for about 2 to 3 minutes pr side.  Transfer the steaks to a baking sheet and bake for 5 to 10 minutes, or until they reach an internal temperature of 140°F.   Remove from the oven, let stand for 5 minutes, then top with butter and serve.

Serves: 4

Bandera Butter

• 1 cup unsalted butter, softened (not melted)
• 1/4 cup chopped cilantro leaves
• 1 tablespoon kosher salt
• 3 cloves garlic, minced
• 5 oven-dried tomatoes, chopped

Using a food processor, blend all ingredients just until smooth.  On a sheet of parchment or waxed paper, shape the butter into a log that measures about 1 1/2 inches wide.  As you roll the butter into a cylinder, be sure to remove and air pockets.  Wrap the paper tightly around the log, secure with freezer tape, and place in the freezer one hour before serving.  Slice the disks of butter onto steaks at serving time.  The logs will store up to one month in freezer.

Reprinted with permission from © Grady Spears and June Naylor, The Texas Cowboy Kitchen, published by Andrew McMeel   click for book review and more recipes

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