T-Bone Steak with Balsamic and Onion Sauce and Hasselback Potatoes. This rustic T-bone steak dish is pub fare at its best. Serve with buttery hasselbacks and our sweet balsamic onion sauce.
900g starchy baking potatoes
1 tbsp sunflower oil
1 tsp paprika
3-4 x 2.5cm thick T-bone steak or porterhouse steaks
2 tsps each salt and cracked black peppercorns
Balsamic and onion sauce:
1 tbsp olive oil
1 red onion, finely chopped
2-3 sprigs thyme
2 cloves garlic, crushed
1 cup good quality aged balsamic vinegar
pinch chilli powder
beef juices from cooking
salt and pepper, to taste
Preheat oven to 200°C.
Peel potatoes and place in a pan of cold water. Bring to the boil and simmer for 10-15 minutes, then drain and pat dry. Beginning 1cm from the end, carefully make cuts 3mm apart along the potato, but without cutting all the way through. Repeat with the remaining potatoes.
Heat the oil and butter in a small pan and add the paprika. Place the potatoes in a roasting tin and brush them with the flavoured oil and butter. Roast for 40-50 minutes until golden brown and tender. Keep warm.
To cook the steak, position a grill pan 10 to 12cm from the heating element. Preheat the grill and grill pan together. If a convectional oven is available preheat on (Fan grill 220°C (check).
Pat-dry the steaks. Season the surfaces of the steak with salt and black pepper. Place the steak on a grill pan. Cook for 6 to 8 minutes on the first side, then turn and cook the second side for 4 to 6 minutes. Make a small incision and check the centre. The interior should be slightly less done than desired, for it will continue to cook somewhat off the heat. Cook each side for 1 to 2 minutes more for medium.
Remove the steak from the grill and let stand, loosely covered, for 5 minutes.
To make the balsamic and onion sauce, heat a small saucepan with oil. Cook onions, garlic and thyme until translucent. Add balsamic vinegar and season with salt, salt and pepper. Reduce until syrupy, about 8 minutes. Blend the sauce in a blender or with a stick blender until smooth. Run through a sieve. Place back on the heat and simmer.
Serve each steak whole or cut into slices. Top with the balsamic sauce and serve with potatoes. Garnish with plenty of flat leaf parsley leaves.
Tips for choosing a great T-bone steak: The T-bone is cut from the loin of the animal (top centre to top back). It has the sirloin on one side and the tender fillet on the other segmented by a T-shaped bone. A good butcher will cut T-bones to your liking. Specify tail length, steak thickness and fat depth.