Barbecued T-Bone Steaks


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Indulge meat eaters with this delicious steak preparation with lime and peppercorns.

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  • 2 T-bone steaks, 1 1/2 inches thick, about 3 lbs.
  • 1 clove garlic, cut in half
  • 2 tsp. black peppercorns, crushed
  • 1/4 C. margarine or butter, softened
  • 1 Tbs. Dijon mustard
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. lime juice
  • salt and pepper to taste

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Trim fat on beef steaks to 1/4 inch thickness. Rub garlic on beef. Press peppercorns into beef. Mix together the margarine, mustard, Worcestershire sauce and lime juice; put aside. Heat coals or gas grills. Apply sauce; cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness. Turn steaks and apply sauce again; cook till desired doneness. Sprinkle with salt and pepper. Place beef on warm platter. Serve with reserved barbecue sauce.

Makes 4 servings.

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