Ingredients  Basil and Sage Rub 3 tbsp dried basil 1 1/2 tbsp dried sage 1 tbsp coarse salt 1 tsp black pepper 4 - 1 inch thick Halenda's T-Bone or Porterhouse Steaks For Basil and Sage Butter 6 tbsp unsalted butter 2 tbsp olive oil 1/4 cup fresh sage leaves 1/4 cup fresh basil leaves 1 tsp mashed anchovy, filet

Directions

Basil and Sage Rub

1. Mix Ingredients together

Steaks

1. Coat the steaks thoroughly with the rub.  Wrap them in plastic and refrigerate at least 3 hours before grilling.
2. Grill the steaks uncovered on high heat for 2-3 minutes per side for medium rare.  Turn steaks at least 3 times during cooking.

Basil and Sage Butter

1. Combine oil, butter, sage and basil in a small saucepan and cook over low heat for 10 minutes.  Let butter sit for 10 minutes at room temperature.  Strain the butter and while still hot stire in the anchovy until it melts into the hot butter.
2. Drizzle steaks with basil and sage butter before serving.

• Porterhouse Steak
• T-Bone Steak