Crushed Garlic T-bone Steaks with Roquefort Tomatoes
T-bone steaks infused with crushed garlic, served alongside tomatoes topped with creamy Roquefort cheese.
T-bone steaks infused with crushed garlic, served alongside tomatoes topped with creamy Roquefort cheese.
Instructions
1
Brush steaks with olive oil and rub all over with crushed garlic. Sprinkle steaks with salt and pepper. Let stand at room temperature at least 15 minutes.
2
Preheat grill to medium-high heat. Grill until steaks reach 135°F on internal meat thermometer for medium-rare doneness, turning once.
3
Transfer steaks to platter and let rest 5 minutes. Keep warm.
4
Preheat oven to 400°F. Core tomatoes with paring knife. With large spoon, scoop out about 1 tablespoon of pulp from each tomato, discard pulp.
5
In bowl, stir together cheese and dried breadcrumbs. Put 1 slice garlic in each tomato cavity, then spoon in cheese mixture. Drizzle with olive oil. Place tomatoes in roasting pan. Roast in oven 5 to 7 minutes until cheese is melted and breadcrumbs begin to brown. Serve with steaks.
Difficulty Level: 2 out of 5
Ingredients
4 Sterling Silver® T-bone steaks, at least 1½ inches thick
1 tablespoon olive oil
4 garlic cloves, peeled and crushed
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 large tomatoes
½ cup crumbled Roquefort or blue cheese
½ cup dried breadcrumbs
1 garlic clove, peeled and sliced very thin
1 tablespoon olive oil
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