Garlic Rubbed T-Bones with Burgundy Mushrooms

By ezunich

Ingredients

• 12 garlic cloves, chopped
• 1 tbs olive oil
• 1 tsp salt
• 4 beef T -bone steaks (3/4 in. thick and 12 oz. each)
• 1/2 cup butter, cubed
• 1 lb. baby portobello mushrooms, thickly sliced
• 1/2 cup Burgundy wine or reduced-sodium beef broth

Details

Servings 4

Preparation

Step 1

1. 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-clone, 170°).

2. 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.