Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, and zinc; and a good source of fiber and selenium. Porterhouse & Twice-Baked Potatoes for Two 20 minutes Ingredients: 1 beef Porterhouse or T-bone steak, cut 1 inch thick (about 1 pound) 1 package (10 ounce) frozen twice-baked potatoes, any variety   Seasoning: 1/2 teaspoon garlic salt 1/4 teaspoon seasoned pepper Instructions: 1. Cook potatoes according to package directions; keep warm. 2. Meanwhile combine seasoning ingredients: press evenly into both sides of beef steak. 3. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 14 to 17 minutes for medium-rare to medium doneness, turning once. 4. Trim fat from steak. Remove bone; carve steak crosswise into slices. Serve with twice-baked potatoes. Makes 2 servings. Nutrition information per serving, using t-bone: 408 calories; 18 g fat (6 g saturated fat; 8 g monounsaturated fat); 61 mg cholesterol; 788 mg sodium; 28 g carbohydrate; 3.0 g fiber; 33 g protein; 7.3 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 5.9 mg iron; 10.6 mcg selenium; 5.4 mg zinc. View more recipes that are Quick & Easy.

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