INGREDIENTS

• 4 AngusPride® T-bone steaks, at least 1½ inches thick
• 1 tablespoon olive oil
• 4 garlic cloves, peeled and crushed
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 large tomatoes
• ½ cup crumbled Roquefort or blue cheese
• ½ cup dried breadcrumbs
• 1 garlic clove, peeled and sliced very thin
• 1 tablespoon olive oil

INSTRUCTIONS

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