Crushed Garlic T-bone Steaks with Roquefort Tomatoes

Crushed Garlic T-bone Steaks with Roquefort Tomatoes

Servings: 4

A Grill/Broil recipe with Harris Teeter USDA Certified Tender T-bone or USDA Certified Tender Porterhouse



  • 4 Harris Teeter beef T-bone steaks, at least 1 ½ inches thick
  • 1 tablespoon olive oil
  • 4 cloves garlic, peeled and crushed
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Roquefort Tomatoes:

  • 4 large tomatoes
  • ½ cup crumbled Roquefort or blue cheese
  • ½ cup dried breadcrumbs
  • 1 clove garlic, peeled and sliced very thin
  • 1 tablespoon olive oil


  1. Brush steaks with olive oil, and rub all over with crushed garlic. Sprinkle steaks with salt and pepper. Let stand at room temperature for at least 15 minutes.
  2. Preheat grill to medium-high heat. Place steaks on grill, and grill 9 to 11 minutes until steaks reach 135° F on an internal meat thermometer for medium-rare doneness, turning once.
  3. Transfer steaks to a platter, and let rest 5 minutes. Keep warm.
  4. Preheat oven to 400° F. Core tomatoes with a small sharp knife. With a large spoon, scoop out about 1 tablespoon of pulp from each tomato, and discard pulp.
  5. In a bowl, stir together cheese and dried breadcrumbs. Put 1 slice garlic in each tomato cavity, and spoon in cheese mixture. Drizzle with olive oil. Place tomatoes in a roasting pan, and roast in oven 5 to 7 minutes until cheese is melted and breadcrumbs begin to brown. Serve with steaks.