T-Bone Steak with Parmesan-Dusted Mushrooms

Name: T-Bone Steak with Parmesan-Dusted Mushrooms
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: T-Bone Steak; butter; dry bread crumbs; Parmesan cheese; steak seasoning blend; button mushrooms; green onions

Toasted bread crumbs and Parmesan cheese give sautéed mushrooms and a juicy T-Bone Steak just the right amount of extra flavor!

Cook Time: 40 Minutes

Servings: 2

Ingredients: 7

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Ingredients

1 beef T-Bone or Porterhouse Steak, cut 1 inch thick
1 tablespoon butter
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
2-1/4 teaspoons steak seasoning blend
8 ounces button mushrooms, cut into quarters
1/4 cup finely chopped green onions

Preparation

Step 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.
Step 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.

Cooking 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°F) to medium (160°F) doneness, turning occasionally. To pan-broil, remove mushrooms from skillet after cooking; 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.
Step 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.
Step 4

Remove bone from steak; carve crosswise into slices. Serve with mushrooms. Sprinkle crumb mixture over mushrooms and steak.

Nutrition Information

330 Calories

0 %*

10g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

4.5 mg IRON

0 %DV

3.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 330 Calories; 180 Calories from fat; 20g Total Fat (10 g Saturated Fat; 8 g Monounsaturated Fat;) 66 mg Cholesterol; 913 mg Sodium; 10 g Total Carbohydrate; 2 g Dietary Fiber; 27 g Protein; 4.5 mg Iron; 4.4 mg NE Niacin; 0.4 mg Vitamin B₆; 3.1 mcg Vitamin B₁₂; 3.8 mg Zinc; 13.5 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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.
Refrigerate leftovers promptly.