Texas T-Bones

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


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.

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.

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

Makes 4 servings