Master grilled steak with this easy version and you'll have beef lovers asking for your secret.
beef T-bone steaks, 1 inch thick (about 1 1/2 pounds)
cloves garlic, cut in half
tablespoons black peppercorns, crushed
cup butter or margarine, softened
tablespoons Dijon mustard
teaspoon Worcestershire sauce
teaspoon lime juice
Salt and pepper, if desired
Heat coals or gas grill for direct heat. Trim fat on beef steaks to 1/4-inch thickness. Rub garlic on beef. Press peppercorns into beef. In small bowl, mix remaining ingredients except salt and pepper; set aside.
Cover and grill beef 4 to 5 inches from medium heat 10 to 14 minutes or until of desired doneness, turning once. Sprinkle with salt and pepper. Serve with butter mixture.
To crush peppercorns, place in heavy-duty resealable food-storage plastic bag and use rolling pin to crush them into smaller pieces.
How do you determine if the steak is done? Medium doneness means the steak will be light pink in the center and brown toward the exterior, and the internal temperature should be 160°F.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.