Actually, a T-Bone Steak needs nothing more than salt and pepper for perfect enjoyment. In combination with a tasty potato gratin with bacon, however, it gives you a taste explosion of the finest kind.
Preparation time: in total approx. 1 hour
Servings: for approx. 4 people
Ingredients:
For the steak
4 Dry Aged T-Bone Steaks
some sea salt & pepper from the mill
For the potato gratin
1 kg waxy potatoes
200 g streaky bacon in one piece
250 ml cream
1 egg
1 tsp potato flour
1-2 rosemary twigs
200 g mountain cheese
some salt & pepper
Preparation:
First bring the T-Bone Steak to room temperature.
Meanwhile, boil the potatoes for about 25 minutes. In the meantime, mix the cream and egg together thoroughly. Wash the rosemary, drain and pluck the leaves from the stems. Grate the cheese finely. Cut the bacon into slices about 4 mm thick, halve the slices and cut into fine strips. Then fry in a pan until crispy.
Preheat the oven to 180 degrees. Drain the cooked potatoes, peel & then cut into slices of approx. 2 cm thickness. Mix with bacon and rosemary leaves and place in a baking dish. Dissolve the potato flour in 2 tbsp cold water and stir into the egg cream. Season the egg cream with salt and pepper, spread evenly over the potatoes and sprinkle the gratin with the grated cheese.
Place in the preheated oven and bake at 180 degrees for about 20 minutes until the cheese is nicely golden-brown.
Now grill the steaks (depending on the thickness) for approx. 2-4 minutes per side. Then remove from the grill and leave to rest for a while.
Finally, season the steaks with sea salt and pepper and enjoy with the potato gratin.
T-Bone Steak with potato gratin
Actually, a T-Bone Steak needs nothing more than salt and pepper for perfect enjoyment. In combination with a tasty potato gratin with bacon, however, it gives you a taste explosion of the finest kind.
Preparation time: in total approx. 1 hour
Servings: for approx. 4 people
Ingredients:
For the steak
For the potato gratin
Preparation:
First bring the T-Bone Steak to room temperature.
Meanwhile, boil the potatoes for about 25 minutes. In the meantime, mix the cream and egg together thoroughly. Wash the rosemary, drain and pluck the leaves from the stems. Grate the cheese finely. Cut the bacon into slices about 4 mm thick, halve the slices and cut into fine strips. Then fry in a pan until crispy.
Preheat the oven to 180 degrees. Drain the cooked potatoes, peel & then cut into slices of approx. 2 cm thickness. Mix with bacon and rosemary leaves and place in a baking dish. Dissolve the potato flour in 2 tbsp cold water and stir into the egg cream. Season the egg cream with salt and pepper, spread evenly over the potatoes and sprinkle the gratin with the grated cheese.
Place in the preheated oven and bake at 180 degrees for about 20 minutes until the cheese is nicely golden-brown.
Now grill the steaks (depending on the thickness) for approx. 2-4 minutes per side. Then remove from the grill and leave to rest for a while.
Finally, season the steaks with sea salt and pepper and enjoy with the potato gratin.
Our Recommendations
Power Steakgrill PS E2600 XL DEVIL’S HEAVEN