Ingredients
2
beef T-bone steaks, 1 1/2 inches thick and about 1 1/2 pounds each
1
garlic clove, cut in half
2
teaspoons black peppercorns, crushed
1/4
cup butter or margarine, softened
1
tablespoon Dijon mustard
1/2
teaspoon Worcestershire sauce
1/4
teaspoon lime juice
Salt and pepper to taste, if desired
Preparation
Trim fat on beef steaks to 1/4-inch thickness. Rub beef with garlic. Press pepper into beef. Cover and refrigerate 1 hour. Mix butter, mustard, Worcesershire sauce and lime juice; reserve.
Heat coals or gas grill for direct heat. Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling. Sprinkle with salt and pepper.
Place beef on warm platter; remove bone. Cut beef at slanted angle into thin slices. Serve with butter mixture.
