Garlic-Rubbed T-Bones with Burgundy Mushrooms |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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T-bone steak is a fairly tender cut,, so there's no need to marinate. Punch up the flavor using loads of garlic. Ingredients:
12 garlic cloves, minced or sliced |
1 tablespoon olive oil |
1 teaspoon salt |
4 beef t-bone or porterhouse steaks (3/4 inch thick and 12 ounces each) |
1/2 cup butter, cubed |
1 pound baby portobello mushrooms, thickly sliced |
1/2 cup burgundy wine or reduced-sodium beef broth |
Directions:
1. In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
2. Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir for 3-5 minutes or until almost tender. Stir in wine; bring to a boil. Cook until liquid is reduced by half, stirring occasionally. Serve over steaks. Yield: 4 servings.
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