175g butter, at room temperature
1 garlic clove, crushed
2 tablespoons drained capers
1 tablespoon chopped fresh chives
6 (about 350g each) beef T-bone steaks
1 tablespoon olive oil
Combine the butter, garlic, capers and chives in a bowl. Season with salt and pepper. Shape into a log and wrap in plastic wrap. Place in the fridge to chill until firm. Cut the butter into slices and rewrap the log in the plastic wrap.
Preheat a barbecue flat plate on high. Season the steaks with salt and pepper. Rub with the oil. Cook on barbecue for 4-5 minutes each side for medium-rare or until cooked to your liking. Transfer to a baking tray. Cover with foil. Set aside for 5 minutes to rest.
Divide the steaks among serving plates. Top each with a slice of garlic & chive butter. Serve with the potatoes and salads.