Preparation Time: 30 minutes
4 T-bone Steaks (16 oz ea), 1 1/2" thick
Salt and freshly Ground Pepper, to taste
2 Tbsp Butter
1 tsp fresh Thyme Leaves
2 cloves Garlic, minced
1 pound fresh Morel Mushrooms, sliced
1/4 cup Cabernet Sauvignon
Tomato Halves, grilled
Red Onion Slices, grilled
Fresh Thyme Sprigs, for garnish
Prepare your charcoal grill and oil the grill rack. When coals are ready, rub the steaks on both sides with salt and pepper to taste. Place on the grill and cook, turning once, 6 to 8 minutes on each side for medium-rare.
Meanwhile, in a sauté pan over medium-high heat, melt the butter. Add the thyme and garlic and sauté until softened, 2 to 4 minutes. Stir in the mushrooms and sauté until softened, 2 to 4 minutes. Pour in the wine and bring to a boil, then remove from the heat.
Transfer the steaks to individual platesand spoon the mushrooms evenly over the top. Garnish with the tomatoes, onions and herb sprigs and serve immediately.