Servings: 4 servings

2 beef T-bone or Porterhouse steaks, cut 1 inch thick 2 beef T-bone or Porterhouse steaks, cut 1 inch thick
3 Tbsp olive oil 3 Tbsp olive oil
1 tsp dried basil leaves 1 tsp dried basil leaves
½ tsp garlic powder ½ tsp garlic powder
1 loaf (8 oz) French bread 1 loaf (8 oz) French bread
6 tomato slices, ¾ inch thick 6 tomato slices, ¾ inch thick
2 Tbsp grated Parmesan cheese 2 Tbsp grated Parmesan cheese

Combine oil, basil and garlic powder; reserve. Place beef steaks on grid over medium coals. Grill steaks 10 to 14 minutes for rare (140 degrees) to medium (160 degrees), turning once. Season with salt and pepper, if desired. Meanwhile but bread in half lengthwise; brush 1 ½ Tbsp basil mixture evenly on cut side of bread. Brush remaining basil mixture on one side of each tomato slice. About five minutes before steaks are done, place bread, cut-side down, and tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and tomatoes over; sprinkle with Parmesan cheese. Continue grilling 1 to 3 minutes or until bread is golden brown and tomatoes are just heated through. Cut bread diagonally into slices. Carve steaks into thick slices. Serve with bread and tomato slices.