- 6 [10-ounce / 284-g each] rib steaks
- Salt and black pepper, to taste
- 1 cup [225 g] butter
- 1 head garlic, cloves peeled and finely chopped
- 8 ounces [227 g] cheesespread
- 2 cups [500 mL] sour cream
- 1 [8-ounce / 227-mL] can mushrooms, drained
- 2 teaspoons [10 mL] Italian seasonings
- Lemon wedges, to serve
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- Preheat barbecue to medium intensity.
- Rub both sides of steaks with salt and black pepperr.
- Grill steaks onto hot barbecue rack for 10 to 12 minutes turning once at half time until a meat thermometer into the thickest part indicates 145°F [63°C] for medium, or until done to taste.
- Meanwhile, into a casserole, melt butter over low heat; stir in chopped garlic until just softened before stirring in cheesespread, sour cream, drained mushrooms and Italian seasonings.
- Transfer done steaks onto individual plates; evenly spoon chese mixture over the steaks.
- Serve steaks immediately, garnished with lemon wedges.
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