GARLIC-RUBBED T-BONES WITH BURGUNDY MUSHROOMS

Garlic-Rubbed T-Bones with Burgundy Mushrooms image

T-bone steak is a fairly tender cut, so there's no need to marinate. Punch up the flavor using loads of garlic. -Kevin Black, Cedar Rapids, Iowa

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

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Ingredients

12 garlic cloves, minced or sliced
1 tablespoon olive oil
1 teaspoon salt
4 beef T-bone or Porterhouse steaks (3/4 inch thick and 12 ounces each)
1/2 cup butter, cubed
1 pound baby portobello mushrooms, thickly sliced
1/2 cup Burgundy wine or reduced-sodium beef broth

Steps:

In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir for 3-5 minutes or until almost tender. Stir in wine; bring to a boil. Cook until liquid is reduced by half, stirring occasionally. Serve over steaks.

Nutrition Facts : Calories 621 calories, Fat 42g fat (20g saturated fat), Cholesterol 159mg cholesterol, Sodium 886mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.