Texas T-Bones
A rub of fresh garlic and crushed black peppercorns takes grilled steak to new flavor
heights!
| 2 | beef T-bone steaks, 1 1/2 inches thick and about 1 1/2 pounds each |
| 1 | garlic clove, cut in half |
| 2 | teaspoons black peppercorns, crushed |
| 1/4 | cup butter or margarine, softened |
| 1 | tablespoon Dijon mustard |
| 1/2 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon lime juice |
| Salt and pepper to taste, if desired |
1.
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Trim fat on beef steaks to 1/4-inch thickness. Rub beef with garlic. Press pepper into beef. Cover and refrigerate 1 hour. Mix butter, mustard, Worcesershire sauce and lime juice; reserve. |
2.
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Heat coals or gas grill for direct heat. Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling. Sprinkle with salt and pepper. |
3.
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Place beef on warm platter; remove bone. Cut beef at slanted angle into thin slices. Serve with butter mixture. |
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