2 T-bone steaks, 1 1/2" thick (about 3 pounds)
1 Clove garlic, cut in half
2 ts Black peppercorns, crushed
1/4 c Margarine or butter, softened ( butter is just better )
1 tbs Dijon mustard
1/2 ts Worcestershire sauce
1/4 ts Lime juice
Salt and pepper, if desired
Trim fat on beef steaks to 1/4 inch thickness. Rub garlic on beef. Press
peppercorns into beef. Mix remaining ingredients, except salt and pepper;
reserve. Heat coals or gas grills. Cover and grill beef 4 to 5 inches from
medium heat 16 to 18 minutes for medium doneness, turning once. Sprinkle with
salt and pepper. Place beef on warm platter; remove bones. Cut beef at slanted
angle into thin slices. Serve with reserved margarine mixture.
Makes 4 servings.