T-Bone Steak Dinner
T-Bone Steak, Loaded Baked Potato & Baccon Wrapped Asparagus
Ingredients
For the Steaks
- 2 thick-cut T-bone steaks room temperature, set out 30 mins before cooking
- 2 tbsp coarse kosher salt
- 1 tbsp black pepper freshly cracked
- 1 tsp garlic powder
- 2 tbsp any high-heat oil such as avocado or canola oil
- 3 tbsp unsalted butter
- 4 garlic cloves
- 3 springs fresh rosemary or thyme
For the Bacon-Wrapped Asparagus
- 1 lb fresh asparagus tough ends trimmed
- 6-8 sliced thin-cut bacon
- 1 tbsp olive oil
- ½ tsp garlic powder
- freshly cracked black pepper
For the Loaded Potatoes
- 2 large russet potatoes scrubbed clean
- 1 tbsp olive oil
- 1 tsp coarse kosher salt
Baked Potato Toppings
- butter
- sour cream
- chopped bacon
- chives
- mild shredded cheddar
Instructions
Prep & Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Poke each cleaned Russet potato 4–5 times with a fork.2 large russet potatoes
- Rub the skins generously with olive oil and coat with coarse kosher salt and freshly cracked black pepper.1 tbsp olive oil, 1 tsp coarse kosher salt, freshly cracked black pepper
- Place potatoes directly on the center oven rack and bake for 50 to 60 minutes, until a knife easily pierces the center.
Assemble & Bake the Asparagus
- Gather trimmed asparagus into small bundles (about 4–5 spears each).1 lb fresh asparagus
- Wrap a slice of thin bacon tightly around the center of each bundle, spiraling slightly downward.6-8 sliced thin-cut bacon
- Place bundles seam-side down on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil and season with garlic powder and black pepper.1 tbsp olive oil, ½ tsp garlic powder
- Put the tray in the oven when the potatoes have about 20 minutes left. Bake until the bacon is crisp and the asparagus is tender.
Sear & Baste the Steaks
- Pat your room-temperature T-bones dry with paper towels. Season both sides heavily with kosher salt, black pepper, and garlic powder.2 thick-cut T-bone steaks, 2 tbsp coarse kosher salt, 1 tbsp black pepper, 1 tsp garlic powder
- Heat oil in a large cast-iron skillet over high heat until it just starts to smoke.2 tbsp any high-heat oil
- Lay the steaks into the pan. Sear undisturbed for 3 to 4 minutes until a deep golden crust forms.
- Flip the steaks. Immediately drop in the butter, smashed garlic, and fresh herb sprigs.3 tbsp unsalted butter, 4 garlic cloves, 3 springs fresh rosemary or thyme
- Carefully tilt the skillet and use a large spoon to keep pouring the hot melted butter over the steaks for about 3 minutes (basting transfers gentle heat into the top of the meat while coating it in aromatic fat).
- Take the steaks off the heat, put them on a warm board, and cover loosely with foil. Let them rest for 8 to 10 minutes (resting gives relaxed muscle fibers time to reabsorb flavorful juices so they don’t spill out onto the cutting board).
Plate It Up
- Slice open the baked potatoes, fluff the insides with a fork, and load with butter, sour cream, cheese, chopped bacon, and fresh chives.
- Arrange the bacon-wrapped asparagus alongside each potato.
- Put the rested T-bone steaks on the plates, spoon any leftover pan butter over the meat, and enjoy your meal!butter, sour cream, chopped bacon, chives, mild shredded cheddar
Notes
-
T-Bone Steaks (2 cuts) + Basting Butter/Oil: ~1,480 calories | 124g protein | 108g fat | 0g carbs
-
Loaded Baked Potatoes (2 large with butter, sour cream, cheddar, bacon & chives): ~840 calories | 20g protein | 36g fat | 116g carbs (12g fiber)
-
Bacon-Wrapped Asparagus (1 lb asparagus + 8 bacon slices + olive oil): ~440 calories | 40g protein | 20g fat | 20g carbs (4g fiber)
Nutrition
Serving: 690gCalories: 1380kcalCarbohydrates: 68gProtein: 92gFat: 82gSaturated Fat: 36gTrans Fat: 1.5gCholesterol: 260mgSodium: 1640mgFiber: 8gSugar: 5g
Tried this recipe?Let us know how it was!