Garlic-Rubbed T-Bones with Burgundy Mushrooms

By á-25087

Ingredients

• 12 garlic cloves, minced or sliced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 4 beef T-bone or Porterhouse steaks (3/4 inch thick and 12 ounces each)
• 1/2 cup butter, cubed
• 1 pound baby portobello mushrooms, thickly sliced
• 1/2 cup Burgundy wine or reduced-sodium beef broth

Preparation

Step 1

In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Put them in a plastic bag and refrigerate for 4 hours. Take out 1 hour before cooking to bring to room temperature. 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 135°; medium, 150°).

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.