T-Bones with Sun-Dried Tomato Butter Recipe

T-Bones with Sun-Dried Tomato Butter Recipe photo by Taste of Home

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I like to take T-bone steaks to a new level by topping individual servings with a dollop of savory butter seasoned with sun-dried tomato pesto.—Agnes Ward, Stratford, Ontario

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T-Bones with Sun-Dried Tomato Butter Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1/3 cup butter, softened
1/4 cup grated Parmesan cheese
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)

Directions

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.

Nutritional Facts 1 steak with about 2 tablespoons butter equals 638 calories, 39 g fat (18 g saturated fat), 176 mg cholesterol, 665 mg sodium, 3 g carbohydrate, trace fiber, 65 g protein.

Originally published as T-Bones with Sun-Dried Tomato Butter in Taste of Home Christmas Annual Annual 2010, p60

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.