🔥 Juicy Grilled T-Bone Steak with Garlic Hasselback Potatoes & Roasted Asparagus
🛒 Ingredients
For the Steak:
1 large T-bone or ribeye steak (1.25–1.5 inches thick)
1 tbsp olive oil
1 tsp sea salt
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp crushed rosemary (optional)
1 tbsp butter (for finishing)
For the Hasselback Potato:
2 large russet or Yukon gold potatoes
2 tbsp melted butter
1 tbsp olive oil
2 garlic cloves, finely minced
1 tsp Italian seasoning
Salt & black pepper
Shredded parmesan or cheddar (optional topping)
For the Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt & pepper
1/2 tsp garlic powder
Lemon zest (optional)
👨🍳 Instructions🔪 Hasselback Potatoes (Start These First):
Preheat oven to 425°F (220°C).
Slice potatoes thinly across the top, stopping before cutting all the way through (use chopsticks on each side as a guide).
Mix melted butter, olive oil, garlic, Italian seasoning, salt & pepper.
Brush mixture over potatoes, getting into the slices. Bake for 45–55 minutes.
(Optional) Top with cheese and broil for 2–3 min at the end.
🥩 Perfect Grilled Steak:
Rub steak with olive oil, salt, pepper, garlic powder, paprika, and rosemary.
Let it rest at room temperature for 20–30 minutes.
Grill on high heat (or a hot cast iron pan) for:
Medium-rare: ~4–5 min per side
Medium: ~5–6 min per side
Add butter at the end and let rest 5–10 minutes before slicing.
🌿 Roasted Asparagus:
Toss trimmed asparagus in olive oil, garlic powder, salt & pepper.
Roast on a baking sheet at 400°F (200°C) for 12–15 minutes until tender with slight char.
Sprinkle with lemon zest for a pop!
🌟 Pro Tips:
For extra juiciness, baste steak with garlic herb butter during the final minute of cooking.
Want more crust on your steak? Sear it on cast iron with a press or weight.
Add crispy bacon or breadcrumbs to the Hasselback potatoes for extra texture!