Crushed Garlic T-bone Steaks with Roquefort Tomatoes

Dish type
Ready in


  • 4 Tender Ridge Angus T-bone steaks, at least 1 ½ inches thick
  • 1 tbsp olive oil
  • 4 garlic cloves, peeled and crushed
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • Roquefort Tomatoes
  • 4 large, tomatoes
  • 1/2 cup crumbled Roquefort or blue cheese
  • 1/2 cup dried breadcrumbs
  • 1 garlic clove, peeled and sliced very thin
  • 1 tbsp olive oil


Prep Time
Cook Time
Ready in
  1. Brush steaks with olive oil, and rub all over with crushed garlic. Sprinkle steaks with salt and pepper. Let them stand at room temperature for at least 15 minutes.
  2. Preheat grill to medium-high heat. Place steaks on grill, and grill 9 to 11 minutes until steaks reach 135°F on an internal meat thermometer for medium-rare doneness, turning once.
  3. Transfer steaks to a platter, and let rest 5 minutes. Keep warm.
  4. Preheat oven to 400°F. Core tomatoes with a small sharp knife. With a large spoon, scoop out about 1 tablespoon of pulp from each tomato, and discard pulp.
  5. In a bowl, stir together cheese and dried breadcrumbs. Put 1 slice of garlic in each tomato cavity, and spoon in the cheese mixture.
  6. Drizzle with olive oil. Place tomatoes in a roasting pan, and roast in the oven 5 to 7 minutes until the cheese is melted and the breadcrumbs begin to brown. Serve with steaks.