T-bone steak with horseradish

Ingredients:

• 2 T-bone or porterhouse steaks, 4 cm thick (0.9 - 1 kg each)
• Vegetable oil to grease the grill
• 1 small plum tomato, halved lengthwise
• 90 g unsalted butter, room temperature
• 1 tbsp horseradish, drain the liquid
• 1 teaspoon tomato paste
• 0.5 tsp smoked paprika
• 1 small clove of garlic, grated

Preparation:

1. Preheat the grill to medium heat and prepare the indirect heat zone (on a charcoal grill, rake all the coals to one side; on a gas grill, turn off half the burners). Let the steaks sit at room temperature for 30 minutes.
2. Meanwhile, brush the grill grate with vegetable oil. Grill the tomato halves over direct heat until charred, 3-4 minutes per side. Let cool, then transfer to a small food processor; pulse until finely chopped. Add the butter, horseradish, tomato paste, paprika, garlic, 1 teaspoon salt, and a pinch of black pepper. Process until smooth, scraping down the sides of the processor occasionally. Transfer the tomato butter to a bowl and refrigerate until ready to serve.
3. Season the steaks with salt and black pepper. Place them on the cooler side of the grill. Cover and cook until a thermometer inserted into the center of the steak registers 115°F (43°C), about 8 minutes per side. Move the steaks to the direct heat zone and cook, uncovered, until crispy and the temperature registers 125°F (52°C) for medium-rare, about 2 minutes per side.
4. Transfer to a cutting board or baking sheet, brush steaks with tomato oil and let rest for 10 minutes before slicing.