T-Bones With Sun-Dried Tomato Butter

• 1/3 cup butter, softened
• 1/4 cup grated Parmesan cheese
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 5 tablespoons sun-dried tomato pesto, divided
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic salt
• 4 beef T-bone steaks (1 inch thick and 16 ounces each)

1. In a small bowl, combine the butter, cheese, basil, 2 tablespoons pesto, pepper and garlic salt. Shape into a 4-in. disk; wrap and refrigerate until serving.
2. Rub remaining pesto over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
3. Unwrap tomato butter; cut into 4 wedges. Place one wedge on each steak.

butter, parmesan cheese, fresh basil, tomato pesto, pepper, garlic salt, beef t

Taken from www.tasteofhome.com/recipes/t-bones-with-sun-dried-tomato-butter/ (may not work)