Grilled T-Bone with Rosemary Oil and Roasted Potatoes

Name: Grillad T-bone med rosmarinolja och ugnsrostad potatis
Total time: 40 min
Yield: 2

Prep time: 40 minServes: 2

Pairs with

A T-bone at the table demands a big red wine. Cabernet Sauvignon, Barolo, or an Argentine Malbec with backbone. This is the evening you open the bottle you've been saving.

Ingredients

1 T-bone steak (about 700g, 4cm thick), at room temperature
Flaky sea salt, black pepper
Rosemary oil:
4 tbsp olive oil
2 sprigs rosemary, leaves picked and chopped
2 garlic cloves, finely grated
Chilli flakes
600g baby potatoes, halved
3 tbsp olive oil
Flaky sea salt
Rosemary

Method

11. Potatoes: heat the oven to 200°C. Toss potatoes with olive oil, salt, and rosemary. Roast 35–40 minutes until crispy.
22. Rosemary oil: stir together olive oil, rosemary, garlic, and chilli flakes.
33. Season the T-bone generously with salt and pepper.
44. Grill (or sear in a cast-iron pan) 5–6 minutes per side for medium-rare. The fillet side cooks faster — keep an eye on it.
55. Rest 8 minutes. Spoon rosemary oil over.
66. Carve the meat off the bone at the table — it's part of the show. Serve with the crispy potatoes.