T-Bone Steak with Garlic butter

By Giant Eagle

T-Bone Steak with Garlic butter

Serves: 4
Prep Time: 20 min.
Cook Time: 1 hr.


Preheat oven to 350°F. Leave butter at room temperature to soften. Chop the thyme and parsley. Cut the potatoes in quarters. Peel and cut the carrots into long sticks. Season the steaks with ½ teaspoon salt and ¼ teaspoon ground black pepper each. Toss the garlic cloves with 1 teaspoon of olive oil and place on a non-stick or foil-lined sheet pan and place in oven to roast until soft and golden brown, about 20 minutes. Let cool.

Increase the oven temperature to 450°F. Toss the potatoes and carrots with 2 teaspoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon black pepper. Place on a non-stick or foil-lined sheet pan and place in oven. Roast until the vegetables are lightly browned and tender, about 25 minutes In a small bowl, mash the roasted garlic cloves with a fork. Once they are a paste, stir in the softened butter, Parmesan, thyme, parsley, ½ teaspoon of salt, and ¼ teaspoon ground black pepper.

Heat a grill over medium-high heat. Use the remaining oil to lightly grease the grill and gently add the steaks. Reduce heat to medium high and continue to cook, turning occasionally until cooked to your liking, about 15 minutes for medium.* Set steaks aside and let rest for 5 minutes.

Serve steaks with garlic butter and roasted vegetables.

*For food safety, cook steaks to an internal temperature of 145°F.

Approximate Nutritional Information (Per serving):

Calories 1630, Fat 125g, Sat Fat 59g, Trans Fat 6g, Cholesterol 410mg, Sodium 2140mg, Total Carbohydrate 35g, Fiber 6g, Sugars 6g, Protein 91g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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