Peppercorn Thyme T-Bones Peppercorn Thyme T-Bones

Author: Canadian Living

Rub this paste on the steaks for a deliciously herbal flavour.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2003



Trim any fat around edges of steaks to 1/8-inch (3 mm) thickness. Slash fat just through to flesh at 1-inch (2.5 cm) intervals.

Using clean coffee grinder or mortar and pestle, coarsely grind peppercorns with mustard seeds. Transfer to small bowl; mix in garlic, thyme, oil and salt. Rub onto both sides of steaks. (Make-ahead: Cover and refrigerate on large plate for up to 24 hours.)

Place steaks on greased grill over medium-high heat. Close lid and grill until desired doneness, about 4 minutes per side for medium-rare. Transfer to warmed platter; tent with foil and let stand for 5 minutes before serving.

Nutritional facts <b>Per serving:</b> about

  • Sodium 231 mg
  • Protein 34 g
  • Calories 294.0
  • Total fat 15 g
  • Cholesterol 62 mg
  • Saturated fat 4 g
  • Total carbohydrate 4 g


  • Iron 34.0
  • Folate 5.0
  • Calcium 4.0
  • Vitamin C 3.0
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Peppercorn Thyme T-Bones