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T-bone steak with baked potato and salad Recipe

American · Main course · 45 min total

A classic steakhouse meal featuring a juicy T-bone steak, a fluffy baked potato, and a crisp garden salad, perfect for a special dinner at home.

Ingredients

• 2 T-bone steaks (about 1 inch thick, 12-16 oz each)
• 2 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced cucumber
• 1/4 cup red onion, thinly sliced
• 2 tablespoons balsamic vinaigrette
• 2 tablespoons butter
• 1/4 cup sour cream
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, and prick with a fork. Rub with 1 tablespoon olive oil and season with 1/2 teaspoon salt. Place directly on oven rack and bake for 45-60 minutes until tender.
2. About 20 minutes before potatoes are done, remove steaks from fridge and let come to room temperature. Pat dry with paper towels. Season generously with remaining salt and pepper.
3. Heat a cast-iron skillet over high heat until smoking. Add remaining 1 tablespoon olive oil. Sear steaks for 4-5 minutes per side for medium-rare (adjust time to your liking). Use tongs to hold steak on its edge to render fat. Remove from pan and let rest 5 minutes.
4. While steak rests, split baked potatoes open and fluff with a fork. Top each with 1 tablespoon butter, 2 tablespoons sour cream, and a sprinkle of chives.
5. In a bowl, combine salad greens, tomatoes, cucumber, and red onion. Toss with balsamic vinaigrette.
6. Serve each steak with a baked potato and a portion of salad.

Tips

• For accurate doneness, use an instant-read thermometer: 130°F for medium-rare, 140°F for medium.
• Let the steak rest before slicing to retain juices.
• If you prefer, wrap potatoes in foil before baking for softer skin.

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