Texas T-Bone with Wild Mushrooms and Tomatoes

4 T-bone steaks; 1-1/2 inch thick; 16 oz each
Salt and freshly ground pepper to taste
2 Tbs butter
1 tsp fresh thyme leaves
2 cloves garlic; minced
1 lb fresh wild mushrooms; sliced (chanterelle, morel, oyster,shiitake)
1/4 cup cabernet sauvignon; (dry red wine)
Tomato halves; grilled
Red onion; grilled & sliced
Fresh thyme sprigs for garnish

Prepare a direct-heat fire in a charcoal grill and oil the grill rack.

When coals are ready, rub the steaks on both sides with salt and pepper to taste. Place on the grill and cook, turning once, 6 to 8 minutes on each side for medium-rare.

Meanwhile, in a saute pan over medium-high heat, melt the butter. Add the thyme and garlic and saute until softened, 2 to 4 minutes. Stir in the mushrooms and saute until softened, 2 to 4 minutes. Pour in the wine and bring to a boil, then remove from the heat.

Transfer the steaks to individual plates and spoon the mushrooms evenly over the top. Garnish with the tomatos, onions and herb sprigs and serve immediately.

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