Came across several recipes in the Taste of Home magazine I borrowed from the library, which sounded totally tempting. Thought I'd share them here. I never share anything I haven't made or plan to make so if you do try any of these be sure to come back here and leave your feedback.
Garlic-Rubbed T-Bones with Burgandy Mushrooms
T-bone steak is a fairly tender cut, so all you need to do is punch up the flavor with a savory rub.
12 garlic cloves, chopped
1 Tbsp. olive oil
1 tsp. salt
4 beef T-bone steaks (3/4" thick and 12 oz. each)
1/2 C butter, cubed
1 lb. baby portobello mushrooms, thickly sliced
1/2 C Burgundy wine OR reduced-sodium beef broth
In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Grill steaks, covered, over medium heat, or boil 4 inches from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees, medium, 160 degrees, well-done, 170 degrees).
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.
Yieldds 4 servings