TEXAS T-BONES

2 beef T-bone steaks, 1 1/2-inches thick (about 1 1/2 lbs each)
1 garlic clove, cut in half
2 teaspoons crushed black peppercorns
1/4 cup margarine or butter, softened
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon lime juice
Salt and Freshly-ground black pepper (to taste)

Trim fat on beef steaks to 1/4-inch thickness. Rub beef with garlic. Press pepper into beef. Cover and refrigerate 1 hour.

Mix margarine, mustard, Worcestershire sauce and lime juice; reserve.

WHEN READY TO COOK:
Heat coals or gas grill. 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.

TO SERVE:
Place beef on warm platter; remove bone. Cut beef at slanted angle into thin slices. Serve with margarine mixture.

Servings: 4
Source: General Mills