T-Bones with Sun-Dried Tomato Butter |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like to take T-bone steaks to a new level by topping individual servings with a dollop of savory butter seasoned with sun-dried tomato pesto.Agnes Ward, Stratford, Ontario Ingredients:
1/3 cup butter, softened |
1/4 cup grated parmesan cheese |
3 tablespoons minced fresh basil or 1 tablespoon dried basil |
5 tablespoons sun-dried tomato pesto, divided |
1/2 teaspoon pepper |
1/4 teaspoon garlic salt |
4 beef t-bone steaks (1 inch thick and 16 ounces each) |
Directions:
1. In a small bowl, combine the butter, cheese, basil, 2 tablespoons pesto, pepper and garlic salt. Shape into a 4-in. disk; wrap in plastic wrap. Refrigerate until serving.
2. Rub remaining pesto over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. Unwrap tomato butter; cut into four wedges. Place one wedge on each steak. Yield: 4 servings.
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