Texas T-bones
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Barbecue, Meats | 4 | Servings | |
INGREDIENTS
| 2 | Beef T-bone steaks, 1 1/2" | |
| thick about 3 pounds | ||
| 1 | Clove garlic, cut in half | |
| 2 | t | Black peppercorns, crushed |
| 1/4 | c | Margarine or butter |
| softened | ||
| 1 | T | Dijon mustard |
| 1/2 | t | Worcestershire sauce |
| 1/4 | t | Lime juice |
| Salt and pepper, if desired |
INSTRUCTIONS
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. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 103
Total Fat: 11.7g
Cholesterol: 30.5mg
Sodium: 55mg
Potassium: 30.6mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g