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T-Bones with Sun-Dried Tomato Butter

 T-Bones with Sun-Dried Tomato Butter
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
4 ServingsPrep/Total Time: 30 min.


  • 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)


  • 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.

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T-Bones with Sun-Dried Tomato Butter (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.