On a sheet of plastic wrap, place the shallot butter and roll into a 1 ½-inch (4 cm) long cylinder. Twist both ends of the plastic wrap to seal and refrigerate for 2 hours, or until firm to the touch.
T-Bone Steaks
Preheat the grill, setting the burner to high. Oil the grate.
In a small bowl, combine the salt, pepper and celery salt.
On a work surface, rub the spice mixture on both sides of the steaks. Grill for 2 to 3 minutes on each side for rare, or until the desired doneness. Let rest for 5 minutes.
Cut the butter into slices. Place one slice on each steak. Delicious with Pancetta Double-Baked Potatoes (see recipe).
Note
You’ve got some leftover shallot butter? Freeze it or enjoy it on seafood, pasta or on toasted bread.