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)
Instructions
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.
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°).
Unwrap tomato butter; cut into four wedges. Place one wedge on each steak. Yield- 4 servings.
To Make Ahead- Prepare the butter up to a week in advance; store in the refrigerator.
Originally Submitted
2/17/2013
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