Texas t-bones

Yield: 4 Servings

Measure Ingredient
2 \N Beef T-bone steaks, 1 1/2\" thick (about 3 pounds)
1 \N Clove garlic, cut in half
2 teaspoons Black peppercorns, crushed
¼ cup Margarine or butter, softened
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon Lime juice
\N \N Salt and pepper, if desired

Trim fat on beef steaks to ¼ inch thickness. Rub garlic on beef.

Press peppercorns into beef. Mix remaining ingredients, except salt and pepper; reserve.

Heat coals or gas grills.

Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning once. Sprinkle with salt and pepper.

Place beef on warm platter; remove bones. Cut beef at slanted angle into thin slices. Serve with reserved margarine mixture. Makes 4 servings. Typed in MMFormat by cjhartlin@... Source: Betty Crocker

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