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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T-Bones with Sun-Dried Tomato Butter Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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)

Nutritional Facts

1 each: 638 calories, 39g fat (18g saturated fat), 176mg cholesterol, 665mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 65g protein.


  1. 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.
  2. 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°).
  3. 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.
Originally published as T-Bones with Sun-Dried Tomato Butter in Taste of Home Christmas Annual Annual 2010, p60

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Hilda Scott User ID: 6805551 182679
Reviewed Feb. 14, 2013

"Taste great will make again and again!!!"

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