2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)
Salt
Seasoning:
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
5 cloves garlic, minced
2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
Cooking:
Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
Safe Handling Tips
Safe Handling Tips:
Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 226 Calories; 90 Calories from fat; 10g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 61 mg Cholesterol; 108 mg Sodium; 2 g Total Carbohydrate; 0.6 g Dietary Fiber; 29 g Protein; 4.4 mg Iron; 5 mg NE Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.5 mg Zinc; 11.2 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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