Name: Crushed Garlic T-Bone Steaks with Roquefort Tomatoes
Prep time: 15 min
Cook time: 45 min
Yield: 4 people
Ingredients: 4 T-Bone steaks, at least 1-1/2 inches thick; 1 tbs olive oil; 4 garlic cloves, peeled and crushed; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 4 large tomatoes; 1/2 cup crumbled Roquefort or blue cheese; 1/2 cup dried breadcrumbs; 1 garlic clove, peeled and sliced very thin; 1 tbs olive oil

Italian Beef Steak & Pasta For Two

September 9, 2016/in Recipes beef tenderloin or eye round steaks, cut 1 inch thick (about 8 oz.), chopped fresh basil, chopped onion, fresh plum tomatoes, seeded, chopped, freshly ground black pepper, garlic, minced, grated Romano cheese, ground nutmeg, olive oil, salt, sugar, uncooked penne pasta, cooked Entrées, Pastas stars /by root

The perfect recipe for a quiet romantic dinner with that special someone in your life!

Course

Entrées, Pastas

Prep Time

0 minutes

Cook Time

0 minutes

Servings

people

Ingredients

2 beef tenderloin or eye round steaks, cut 1 inch thick (about 8 oz.)
3/4 cup uncooked penne pasta, cooked
2 tbs grated Romano cheese
1 tbs olive oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 pound fresh plum tomatoes, seeded, chopped
1/4 tsp sugar
1/8 tsp salt
1/8 tsp ground nutmeg
1/8 tsp freshly ground black pepper
1 tbs chopped fresh basil
1 tbs grated Romano cheese

Course

Entrées, Pastas

Prep Time

0 minutes

Cook Time

0 minutes

Servings

people

Ingredients

2 beef tenderloin or eye round steaks, cut 1 inch thick (about 8 oz.)
3/4 cup uncooked penne pasta, cooked
2 tbs grated Romano cheese
1 tbs olive oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 pound fresh plum tomatoes, seeded, chopped
1/4 tsp sugar
1/8 tsp salt
1/8 tsp ground nutmeg
1/8 tsp freshly ground black pepper
1 tbs chopped fresh basil
1 tbs grated Romano cheese

Instructions

Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Stir in tomatoes, sugar, salt, nutmeg and pepper; cook and stir 5 minutes. Stir in basil and 1 tablespoon cheese. Cover; removed from heat.
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook tenderloin steaks 10 to 13 minutes (eye round steaks about 11 to 13 minutes), turning occasionally. Season with salt and pepper.
Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.
Total recipe time: 40 minutes
Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Crushed Garlic T-Bone Steaks with Roquefort Tomatoes

September 9, 2016/in Recipes crumbled Roquefort or blue cheese, dried breadcrumbs, freshly ground black pepper, garlic clove, peeled and sliced very thin, garlic cloves, peeled and crushed, kosher salt, olive oil, T-Bone steaks, at least 1-1/2 inches thick, tomatoes Entrées stars /by root

Course

Entrées

Prep Time

15 minutes

Cook Time

45 minutes

Servings

people

Ingredients

4 T-Bone steaks, at least 1-1/2 inches thick
1 tbs olive oil
4 garlic cloves, peeled and crushed
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 large tomatoes
1/2 cup crumbled Roquefort or blue cheese
1/2 cup dried breadcrumbs
1 garlic clove, peeled and sliced very thin
1 tbs olive oil

Course

Entrées

Prep Time

15 minutes

Cook Time

45 minutes

Servings

people

Ingredients

4 T-Bone steaks, at least 1-1/2 inches thick
1 tbs olive oil
4 garlic cloves, peeled and crushed
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 large tomatoes
1/2 cup crumbled Roquefort or blue cheese
1/2 cup dried breadcrumbs
1 garlic clove, peeled and sliced very thin
1 tbs olive oil

Instructions

Brush steaks with olive oil, and rub all over with crushed garlic. Sprinkle steaks with salt and pepper. Let them stand at room temperature for at least 15 minutes.
Preheat grill to medium-high heat. Place steaks on grill, and grill 9 to 11 minutes until steaks 135°F on an internal meat thermometer for medium-rare doneness, turning once.
Transfer steaks to platter, and let rest 5 minutes. Keep warm.
Preheat oven to 400°F. Core tomatoes with a small sharp knife. With a large spoon, scoop out about 1 tablespoon pulp from each tomato, and discard pulp.
In a bowl, stir together cheese and dried breadcrumbs. Put 1 slice of garlic in each tomato cavity, and spoon in the cheese mixture. Drizzl with olive oil. Place tomatoes in a roasting pan, and roast in the oven 5 to 7 minutes until the cheese is melted a

Tuscan Porterhouse Steak

September 9, 2016/in Recipes extra virgin olive oil, freshly ground black pepper, kosher salt, lemon wedges, porterhouse steaks, 1 to 1-1/2 inches thick Entrées stars /by root

Course

Entrées

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people

Ingredients

2 porterhouse steaks, 1 to 1-1/2 inches thick
1/4 cup extra virgin olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
2 lemon wedges

Course

Entrées

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people

Ingredients

2 porterhouse steaks, 1 to 1-1/2 inches thick
1/4 cup extra virgin olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
2 lemon wedges

Instructions

Preheat grill to high. Brush both sides of steak with olive oil. Season with salt and pepper.
Grill steaks on high heat 8 to 10 minutes or until steaks reach 145°F on an internal meat thermometer for medium doneness, turning only once halfway through grilling time.
Remove beef from the grill, and squeeze lemon wedges over each steak. Allow steaks to rest 5 minutes before slicing. Serve with roasted red potatoes.

Texas Rib-eye Steaks

September 9, 2016/in Recipes chili powder, dark brown sugar, freshly ground black pepper, granulated garlic, granulated onion, ketchup, kosher salt, light brown sugar, mixed peppercorns, crushed, olive oil, red wine vinegar, rib-eye steaks (about 3/4 pound each), 1-1/4 inches thick, Worcestershire sauce Entrées stars /by root

Course

Entrées

Prep Time

0 minutes

Cook Time

0 minutes

Servings

people

Ingredients

4 rib-eye steaks (about 3/4 pound each), 1-1/4 inches thick
2 tbs olive oil
1 tbs mixed peppercorns, crushed
1 tsp chili powder
1 tsp kosher salt
1 tsp light brown sugar
1/4 tsp granulated garlic
1/4 tsp granulated onion
1/2 cup ketchup
1 tbs Worcestershire sauce
1 tbs red wine vinegar
1 tbs dark brown sugar
1 tsp chili powder
1 tsp granulated onion
1/4 tsp freshly ground black pepper

Course

Entrées

Prep Time

0 minutes

Cook Time

0 minutes

Servings

people

Ingredients

4 rib-eye steaks (about 3/4 pound each), 1-1/4 inches thick
2 tbs olive oil
1 tbs mixed peppercorns, crushed
1 tsp chili powder
1 tsp kosher salt
1 tsp light brown sugar
1/4 tsp granulated garlic
1/4 tsp granulated onion
1/2 cup ketchup
1 tbs Worcestershire sauce
1 tbs red wine vinegar
1 tbs dark brown sugar
1 tsp chili powder
1 tsp granulated onion
1/4 tsp freshly ground black pepper

Instructions

In a small saucepan, whisk together ketchup, Worcestershire sauce, red wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp granulated onion, and 1/4 tsp freshly ground black pepper with 1/4 cup water.
Simmer over low heat for 10 minutes, stirring occasionally. Allow sugar to fully dissolve. Set aside.
Combine crushed peppercorns, 1 tsp chili powder, kosher salt, light brown sugar, granulated garlic, and 1/4 tsp granulated onion. and mix well. Rub onto both sides of steaks.
Lightly brush or spray both sides of steaks with olive oil. Place steaks on grill over high heat for 10 to 12 minutes or until meat reaches 145°F on an internal meat thermometer for medium doneness. Turn once.
Remove from the grill, and let sit for 5 minutes. Serve steaks with sauce on the side.

Italian Beef Steak & Pasta For Two

Tuscan Porterhouse Steak

Texas Rib-eye Steaks

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