T-Bones with Sun-Dried Tomato Butter

T-Bones with Sun-Dried Tomato Butter takes about 30 minutes from beginning to end. For $2.17 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 19g of fat, and a total of 191 calories. This recipe serves 4. If you have beef bone, butter, garlic salt, and a few other ingredients on hand, you can make it. 115 people have tried and liked this recipe. It is brought to you by Taste of Home. It works well as a rather inexpensive side dish. It is a good option if you're following a gluten free and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is improvable. Similar recipes include (Vegan!) Sun-Dried Tomato Fettuccine Alfredo + How To Make Your Own Sun-Dried Tomatoes, Gourmet Sun-dried Tomato Butter, and Sun-dried Tomato And Basil Butter.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. Originally published as T-Bones with Sun-Dried Tomato Butter in Taste of Home Christmas AnnualAnnual 2010, p60 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. Print Add to Recipe Box Email a Friend

 

Step by step:

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.

4. Place one wedge on each steak.

Nutrition Information:

covered percent of daily need