cattle corner

Courtesy Photo/Jean Barton

California CattleWomen were in New Orleans for the American National CattleWomen annual meeting during the Cattle Industry Convention.

Makes 4 servings

Preparation and cooking time 25 minutes.


2 beef T-bone or Porterhouse steaks, cut 1 inch thick

3 tablespoons olive oil

1 teaspoon dried basil leaves

1/2 teaspoon garlic powder

1 loaf (8 ounces) French bread

6 tomato slices, 3/4 inch thick

2 tablespoons grated Parmesan cheese


Combine oil, basil and garlic powder; reserve.

Place beef steaks on grid over medium coals. Grill steaks 10 to 14 minutes for rare (140'F) to medium (160'F), turning once. Season with salt and pepper, if desired.

Meanwhile cut bread in half lengthwise; brush 1-1/2 tablespoons basil mixture evenly on cut side of bread.

Brush remaining basil mixture on one side of each tomato slice.

About 5 minutes before steaks are done, place bread, cut-side down, and tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and tomatoes over; sprinkle with Parmesan cheese.

Continue grilling 1 to 3 minutes or until bread is golden brown and tomatoes are just heated through. Cut bread diagonally into slices. Carve steaks into thick slices. Serve with bread and tomato slices.

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