4 T-bone steaks,1 1/2″ thick — 16oz each
Salt and freshly ground pepper — to taste 2 tablespoons butter
1 teaspoon fresh thyme leaves
2 cloves garlic — minced
1 pound fresh wild mushrooms — sliced
(chanterelle, morel, oyster,shiitake) 1/4 cup Cabernet Sauvignon — (dry red wine)
Grilled tomato halves grilled red onion slices fresh thyme sprigs for garnish — (optional)
Prepare a direct-heat fire in a charcoal grill and oil the grill rack.
When coals are ready, rub the steaks on both sides with salt and pepper to taste. Place on the grill and cook, turning once, 6 to 8 minutes on each side for medium-rare.
Meanwhile, in a saute pan over medium-high heat, melt the butter. Add the thyme and garlic and saute until softened, 2 to 4 minutes. Stir in the mushrooms and saute until softened, 2 to 4 minutes. Pour in the wine and bring to a boil, then remove fro m the heat.
Transfer the steaks to individual plates and spoon the mushrooms evenly over the top. Garnish with the tomatos, onions and herb sprigs and serve immediately.
Per Texas-sized serving: 846 calories, 4 gm carbohydrates, 241 mg cholesterol, 756 mg sodium, 102 gm protein, 44 gm fat, 18 gm saturated fat