Instructions: Worcestershire-Chive Butter: Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly.

Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.

Steaks: Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper-side down, until golden brown, about 5 to 6 minutes. Turn over and continue grilling 6 to 7 minutes for medium-rare doneness.

Remove from the grill and top with a slice of the butter.

This recipe yields 8 servings.

Comments: Original title as listed is "Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.