There's nothing like a sizzling T Bone steak, hot off the grill. topped with mushrroms and a baked potato ozzing with butter and sour cream on the side.
4 T-bone steaks,1 1/2" thick
Coarse ground pepper
2 tablespoons butter
1 teaspoon fresh thyme leaves
2 cloves minced garlic
1 pound fresh wild mushrooms
1/4 cup dry red wine
grilled onion slices
The day before you plan to grill the T bone steak, rub the steaks on both sides with pepper and garlic powder to taste. My wife and I like lots of garlic, so season to your liking. Seal with siran wrap and place in refrigerator until approximately 4 hours prior to cooking. Set out, still covered though, and allow steak to come to room temperture.
Prepare the fire in your charcoal grill and spray the grill rack with Pam or any other spray oil of your choice. This will keep the t-bone steak from sticking to the grill.
When coals are ready, place the steaks on the grill and cook, turning once, figure 6 to 8 minutes on each side for medium-rare. Sprinkle salt the steak AFTER it has been grilled, this improves the flavor and I believe helps keep the t bone steak juicier.
Meanwhile, in a saute pan over medium-high heat, melt the butter. Add the thyme and garlic and saute until softened, 2 to 4 minutes. Stir in the mushrooms and saute until softened, 2 to 4 minutes. Pour in the wine and bring to a boil, then remove from the heat.
Remove the steaks from the grill to individual plates and spoon the mushrooms evenly over the top. Garnish with the onions and herb sprigs and serve.
Tip: I use only kosher or sea salt for maximum flavor for my t bone steak.