Ingredients with Measurements:
- 2 2-inch thick T-bone steaks (about 2 lbs each)
- 4 large potatoes, peeled and cut into wedges
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh rosemary leaves, chopped
- 1/4 cup fresh thyme leaves, chopped
- 1 lemon, cut into wedges
Special equipment needed:
- Grill or grill pan
- Baking sheet
Step-by-step instructions:
1. Preheat the grill or grill pan to high heat.
2. In a large bowl, toss the potato wedges with minced garlic, olive oil, salt, black pepper, rosemary, and thyme until well coated.
3. Spread the potatoes in a single layer on a baking sheet and roast in the oven at 400°F for 25-30 minutes or until golden brown and crispy.
4. Meanwhile, season the steaks generously with salt and pepper on both sides.
5. Place the steaks on the hot grill or grill pan and cook for 5-6 minutes on each side for medium-rare doneness.
6. Remove the steaks from the grill and let them rest for 5-10 minutes before slicing.
7. Serve the sliced steak with the roasted potatoes and lemon wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Grill or grill pan: high heat
- Oven: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 650
- Fat: 35g
- Protein: 60g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 2g
- Sodium: 650mg
Substitutions for ingredients:
- T-bone steaks can be substituted with ribeye or sirloin steaks.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Rosemary and thyme can be substituted with other herbs such as oregano or basil.
Variations:
- Add a balsamic glaze to the steak for extra flavor.
- Serve the steak with a side of sautéed spinach or grilled asparagus.
- Make a chimichurri sauce to drizzle over the steak.
Tips and tricks:
- Let the steaks come to room temperature before grilling for even cooking.
- Use a meat thermometer to ensure the steak is cooked to your desired doneness.
- Don't overcrowd the potatoes on the baking sheet to ensure they roast evenly and become crispy.
Storage instructions:
- Store leftover steak and potatoes in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the steak, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
- To reheat the potatoes, place them in a preheated oven at 400°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the steak on a wooden cutting board with the roasted potatoes arranged around it.
- Garnish the steak with fresh herbs or lemon zest.
Garnishes:
- Fresh herbs such as parsley or chives
- Lemon wedges
- Balsamic glaze
Pairings:
- Red wine such as Chianti or Cabernet Sauvignon
- Beer such as IPA or Stout
Suggested side dishes:
- Sautéed spinach
- Grilled asparagus
- Roasted carrots
Troubleshooting advice:
- If the potatoes are not crispy enough, increase the oven temperature or roast them for a few more minutes.
- If the steak is overcooked, reduce the cooking time or lower the heat on the grill.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature of 145°F.
Food history:
- Bistecca alla Fiorentina is a traditional Tuscan dish that dates back to the 16th century. It is made with a thick T-bone steak that is grilled over an open flame and seasoned with salt, pepper, and olive oil.
Flavor profiles:
- The steak is savory and juicy with a smoky flavor from the grill. The roasted potatoes are crispy on the outside and soft on the inside with a garlicky and herbaceous flavor.
Serving suggestions:
- Serve the steak and potatoes with a simple green salad dressed with lemon vinaigrette.
- Add a side of crusty bread to soak up the juices from the steak.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian