Ingredients
3/4 cup butter, softened
1/2 cup Bull's-Eye Bold Original Barbecue Sauce, divided
1 boneless beef strip loin steak (1 lb./450 g), 1 inch thick
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Water-sealed French crock keeps butter soft without refrigeration
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Mix butter and 1/4 cup barbecue sauce until blended; spoon down centre of sheet of plastic wrap. Wrapping butter mixture tightly, roll into 9-inch log. Refrigerate 30 min. Heat greased barbecue to medium-high heat. Grill steak 7 min. on each side or until medium done, brushing each side with 2 Tbsp. barbecue sauce for the last 5 min. Top steak with 2 (1/2-inch-thick) slices of flavoured butter. Refrigerate leftover butter.