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:

4 beef T-bone steaks (1 inch thick and 16 ounces each)

1/3 cup butter, softened

3 tablespoons minced fresh basil or 1 tablespoon dried basil

1/4 teaspoon garlic salt

1/4 cup grated Parmesan cheese

1/2 teaspoon pepper

5 tablespoons sun-dried tomato pesto, divided

Equipment:

plastic wrap

bowl

kitchen thermometer

grill

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:

Quickview
191k Calories
3g Protein
18g Total Fat
3g Carbs
0% Health Score
Limit These
Calories
191k
10%

Fat
18g
29%

  Saturated Fat
11g
70%

Carbohydrates
3g
1%

  Sugar
1g
2%

Cholesterol
46mg
15%

Sodium
552mg
24%

Get Enough Of These
Protein
3g
6%

Vitamin A
722IU
14%

Calcium
100mg
10%

Vitamin K
8µg
8%

Phosphorus
49mg
5%

Vitamin E
0.47mg
3%

Fiber
0.69g
3%

Manganese
0.05mg
3%

Selenium
1µg
2%

Vitamin D
0.32µg
2%

Iron
0.35mg
2%

Vitamin B12
0.11µg
2%

Vitamin B2
0.03mg
2%

Zinc
0.2mg
1%

Vitamin C
0.98mg
1%

Magnesium
4mg
1%

covered percent of daily need
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