Texas T-Bones
2 beef t-bone steaks, 1 1/2 thick (ab; out 3 pounds)
1 clove garlic, cut in half
2 teaspoon black peppercorns, crushed
1/4 cup margarine or butter, softened
1 tablespoon dijon mustard
1/2 teaspoon worcestershire sauce
1/4 teaspoon lime juice
1 salt and pepper, if desired

Trim fat on beef steaks to 1/4 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.

Yield: 4 servings

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