WEBER GAS GRILL COOKBOOK RECIPES

Steps:

• In a medium bowl mix the sauce ingredients.
• Prepare the grill for direct cooking over high heat (450° to 550°F).
• Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
• Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over direct high heat  as if they were the small hands of a clock pointing to ten o’clock. Close the lid and grill for 2 minutes. Lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for 2 minutes more. Flip each steak and continue to cook, with the lid closed, for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side. 

Steps:

• In a small bowl combine the butter ingredients. With the back of a fork mash the butter mixture until evenly distributed.
• Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
• Lightly brush both sides of the steaks with oil and season evenly with the salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.
• Brush cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the butter smeared over the top and lemon wedges on the side.