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Garlic-Rubbed T-Bones with Burgundy Mushrooms

 Garlic-Rubbed T-Bones with Burgundy Mushrooms
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
4 ServingsPrep/Total Time: 25 min


  • 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


  • 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
  • 145°; medium, 160°; well-done, 170°).
  • 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. Yield: 4 servings.
Nutritional Facts: 1 steak with 1/2 cup mushrooms equals 621 calories,

2 of 2

Garlic-Rubbed T-Bones with Burgundy Mushrooms (continued)

Nutritional Facts: 42 g fat (20 g saturated fat), 159 mg cholesterol, 886 mg sodium, 8 g carbohydrate, 2 g fiber, 51 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.