Marion man's recipe featured in current issue of Taste of Home

By Karuna Ang/The Gazette

Kevin Black of Marion loves steak and cooking with wine.

Black works for Oak Ridge Middle School through Horizons, a family service alliance, as a counselor. Around six months ago, he was leafing through magazines in the teachers' lounge and noticed that Taste of Home accepts reader-submitted recipes.

So he sent in his recipe for Garlic-Rubbed T-bones with Burgundy Mushrooms. The recipe is in the June/July issue of Taste of Home. With Black's permission, we've also printed it here for you.

Watch a video by Karuna Ang of Black making his dish:

Garlic-Rubbed T-bones with Burgundy Mushrooms

Prep/total time: 25 minutes/

Makes: 4 servings

12 garlic cloves, chopped

1 tablespoon olive oil

1 teaspoon salt or meat tenderizer

4 T-bone steaks (3/4-inch thick and 12-ounces each)

1/2 cup butter, cubed

1 pound baby portobello mushrooms, thickly sliced

1/2 cup Burgundy wine or reduced-sodium beef broth

In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Grill steaks, covered, over medium heat, or broil 4 inches from the heat for 4 to 7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).

Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir for 3 to 5 minutes or until almost tender. Stir in wine; bring to a boil. Cook until liquid is reduced by half, stirring occasionally. Serve over steaks.