Grilled T-Bone Steaks & Peppers
"txbeef.org"
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 beef t-bone steaks or 4 porterhouse steaks, cut about 1-inch thick
- 4 small bell peppers, cut into quarters (red, yellow or green)
- 1⁄4 cup salted butter, very soft
- 2 tablespoons finely chopped green onions
- 1 teaspoon garlic, minced
directions
- Place steaks and bell peppers on grill over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally.
- Meanwhile, combine butter, green onion and garlic in small bowl. Stir with fork until uniformly blended.
- Top each steak with 2 tablespoons of butter mixture.
- Combine bell peppers with 2 tablespoons butter mixture in medium bowl; toss.
- Serve steaks with bell peppers. Season with salt and pepper, as desired.
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Reviews
-
Oh My Heavens, this is delicious. Used the T bone and a red and a green pepper with fried okra on the side. Easy Peasy and sure to please almost everyone, you kind of can't go wrong with this. Made for Culinary Quest 2016.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
