t-bone steaks with parmesan dusted mushrooms
- 1 beef T-Bone or Porterhouse steak, cut 1 inch thick
- 1 tablespoon butter
- 2 tablespoon dry bread crumbs
- 2 tablespoon grated Parmesan cheese
- 2 1/4 teaspoons steak seasoning blend
- 8 ounces button mushrooms, cut into quarters
- 1/4 cup finely chopped green onion
1. Melt 1 teaspoon butter in large nonstick skillet over medium heat; stir in bread crumbs and cheese. Cook and stir 3 to 6 minutes or until lightly toasted. Remove from pan. Set aside.
2. Press 2 teaspoons steak seasoning evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
3. Meanwhile, melt remaining 2 teaspoons butter in same skillet over medium heat. Add mushrooms, green onions and remaining 1/4 teaspoon steak seasoning; cook and stir 4 to 6 minutes or until mushrooms are just tender and lightly browned; keep warm.
4. Remove bone from steak; carve crosswise into slices. Serve with mushrooms. Sprinkle crumb mixture over mushrooms and steak.
Cooks Tip: To grill, place well-trimmed steak on grid over medium, ash covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium rare (145 degree F) to medium (160*F) doneness, turning occasionally. To pan-briol, remove mushrooms from sillet after cooking and keep warm. Place steak in same skillet over medium heat, cook 14 to 17 minutes for medium rare (145*F) to medium (160*F) doneness, turning occasionally.