



Texas T-Bones A rub of fresh garlic and crushed black peppercorns takes grilled steak to new flavor heights!

2 beef T-bone steaks, 1 1/2 inches thick and about 1 1/2 pounds each 1 garlic clove, cut in half 2 teaspoons black peppercorns, crushed 1/4 cup butter or margarine, softened 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce 1/4 teaspoon lime juice Salt and pepper to taste, if desired





1. Trim fat on beef steaks to 1/4-inch thickness. Rub beef with garlic. Press pepper into beef. Cover and refrigerate 1 hour. Mix butter, mustard, Worcesershire sauce and lime juice; reserve.

2. Heat coals or gas grill for direct heat. Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling. Sprinkle with salt and pepper.

3. Place beef on warm platter; remove bone. Cut beef at slanted angle into thin slices. Serve with butter mixture.