T-Bone with Tallow Potatoes

Directions

1. Prep and Cook the Potatoes

   Peel your potatoes and cut them into big thumb sized pieces. Depending on the size of your potatoes, this should be either quarters or 1/6ths.

   Set a big pot of salted water to boil, add your potatoes in right away with the cold water.

   Cook until the potatoes are about 80% done, which is typically when a fork can easily pierce about a centimetre of the flesh.

   Drain the potatoes and set aside on a sheet pan to cool. This allows the salt water to penetrate the flesh and the potatoes to dry up a bit. Then they will get super crispy when we add them to the tallow.

   Cool for at least 30-45 minutes.

   

2. Roast the Potatoes

   Preheat your oven to 450°F. Put the tallow into a deep roasting pan and place it on the centre rack.

   Set up your BBQ grill to ~500°F, and keep an area for off-heat cooking.

   Once your tallow is heated up and liquified, remove the roasting pan and very carefully slide the potatoes into the tallow. Use either a slotted spoon or spatula and add them in small batches - just be careful. Return the roasting pan to the oven. Check them often, flipping a few times so they cook evenly. They are done when brown and crispy on all sides. If timed correctly, they should be finished when the steak is done resting. However, it’s ok to pull them prior to that if needed.

3. Grilling the Steak

   After about 5-10 minutes of roasting the potatoes, it’s time to get the steak on the grill. The reason why t-bones are tricky to cook is because they are actually two steaks in one. One side is a striploin and the other side is a tenderloin. So, we want to sear the outside and then stand the steak up on the flat bone on the off-heat side of your grill.

   Aim to get a great sear right away. Place the steak over a high heat section. Let it grill while watching for flare ups, then flip after 2 minutes. Keep flipping every two minutes until it has a nice crust forming. This should take about 6 minutes in total.

   Next, stand the t-bone up on its end so it’s vertical and move it slightly off the coals or to a section of your gas grill that’s off. Check the temp using a meat thermometer to get a sense of what stage your cook is at. Close the lid and dampen the vents (on a charcoal grill) to bring down the heat a bit. This takes the flesh sides off heat and lets the steak continue to cook without over charring the outside.

   After 2-3 minutes, using a meat thermometer check your temp. For medium rare you want to pull the steak off when the bigger strip loin side is around 123°F.

   Let the steak rest for 15-20 minutes.

   While the steak is resting, check your potatoes - they should be done. Carefully remove from the oven and using a slotted spoon transfer them to a large mixing bowl. Toss with some flakey sea salt.

   

4. Plate and Serve Family Style

   Using a sharp butcher’s knife, carefully cut the two sides from the t-bone. Once the steaks are removed, cut against the grain and slice into 2” pieces.

   You can serve just like this but I prefer to put the steak back together and serve it with the bone on a large platter and let my guests serve themselves. Looks great and they will all be snapping pics!

   Lay out your table with the steak, potatoes, and one of our salads and let your guests dig in!