I found this recipe years ago in Food and Wine Magazine and it has been a staple since then. We’ve used this numerous times for family gatherings and when we’ve had friends over.I really like using Boneless Rib Eyes for this because the marbling adds to the flavor. Ask the butcher at the grocery to cut the steaks about 1 1/2 inches thick because they’re hard to find that thick in the grocery case. The butter makes them so very rich in flavor and adds just a little more flavor to these wonderful steaks.
2 cups Tomato Juice
¼ cup Pepper-Flavored Vodka
2 Tbsp fresh Lime Juice
1 Tbsp plus 1 tsp Worcestershire Sauce
1 Tbsp Horseradish
1 tsp Tabasco
½ tsp Celery Salt
½ tsp freshly ground Black Pepper
Four 6-ounce steaks cut about 1½ inches thick
Tomato-Horseradish Butter, softened – Recipe follows below
In a glass baking dish, combine the tomato juice, vodka, lime juice, Worcestershire sauce, horseradish, hot sauce, celery salt and pepper. Add the steaks and turn to coat. Cover and refrigerate for 1 ½ hours, turning occasionally. Remove steaks from the refrigerator 30 minutes before grilling.
Light the grill and lightly brush the grate with oil. Drain the steaks and pat dry; brush or spray with olive oil. Season the steaks generously with salt and grill over moderately high heat, turning occasionally, about 15 minutes for medium rare.
4 Tbsp Unsalted Butter, softened
1 Sun-Dried Tomato packed in oil, drained and minced
1 Garlic clove, minced
1½ tsp Horseradish
1 tsp fresh Lime Juice
¼ tsp freshly ground Black Pepper
¼ tsp coarse Salt
Combine all ingredients in a mini food processor and pulse until smooth. Scrap the butter onto a piece of plastic wrap and roll into a 2-inch cylinder; twist ends tightly to seal. Refrigerate the flavored butter until firm, about 30 minutes.
Place a dollop of Tomato-Horseradish Butter on each steak and serve.
NOTE: The butter can be made up to 3 days ahead of time. Let soften before using.