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"The belly rules the mind."--Spanish Proverb

Gunny's T-Bone Steaks Recipe

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This recipe for Gunny's T-Bone Steaks is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Paste:
1/4 Cup (1/2 Stick) Butter, softened
1 Tbsp Minced Garlic
1 Tbsp Minced Fresh Cilantro
1 tsp Minced Fresh Sage
1 tsp Sea Salt
1 tsp Fresh Ground Black Pepper

4 T-bone Steaks, about 16 ounces each, 1" thick
Directions:
Directions:
In a small bowl, mash the paste ingredients with back of fork, stir until even. Let Steaks stand at room temperature ~20 minutes.

Use fingers to rub paste evenly over both sides of steaks. Paste should look like thin veil over red flesh - avoid clumps of butter.

Grill over Direct High heat with lid closed (500*F-550*F) until desired doneness. 6-8 minutes for medium-rare, turning once. If flare-ups occur, move temporarily to indirect high heat. Remove from grill and rest for 3 minutes.
Personal Notes:
Personal Notes:
By Gunnery Sergeant Charles Brown. Taken from Weber's "Command Of The Grill" a charity fundraiser cookbook for families of veterans wounded during the War On Terror, an effort fully funded by Weber Grills. This is one of our favorites for a quick steak on the grill.

 

 

 

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