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Wine & Dine: T-Bone Steak

This week Kris Allen serves up a succulent T-Bone Steak Recipe and pairs it with a delicious bottle of Cabernet Sauvignon.
T-Bone Steaks with Garlic and Chive Butter

2 to 4 well trimmed T-bone or Porterhouse steaks, cut 1-inch thick (about 2-4 pounds)
2 garlic cloves, minced
1 Tablespoon chopped chives
1/2 teaspoon coarse salt
1/2 teaspoon coarsely ground black pepper
3 Tablespoons butter

Combine garlic, chives, salt, pepper and butter in a small bowl.
Generously spread butter mixture onto both sides of steaks. Place steaks on prepared grill over medium, ash covered coals. Grill uncovered 14 to 16
minutes turning occasionally or until steaks are medium rare or until desired doneness.

Yield: 4-6 servings

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