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Combine dry rub ingredients in a bowl. Coat veal chops in dry rub. Let marinate for 1–2 hours in the refrigerator.
Combine savoury butter ingredients in a bowl. Place butter mixture on a sheet of plastic wrap and roll into a 4-cm (1 1/2-in.) cylinder. Tie both ends of the wrap. Refrigerate for 2–3 hours.
Preheat barbecue to medium-high.
Oil the grill and brown chops for about 3 minutes per side.
Transfer chops to the cooler side of grill and let rest for 2–4 minutes.
Remove butter roll from the refrigerator. Cut four rounds of butter and place one on each steak. This butter keeps for one week in the refrigerator and 3 months in the freezer.
Serve with salad.
This recipe is courtesy of Veau du Québec.
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