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Giant T-bone steak with Bacon Alfredo Hasselback Potatoes

Prep Time20 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: Beef
Keyword: Potatoes, Steak, T-Bone
Servings: 3
Author: Melissa Reome

Ingredients

Steak

  • 1 48 oz T-bone steak
  • 2 tbsp kosher salt
  • 1 tsp fresh ground pepper
  • 2 tbsp ghee, oil such as extra light olive oil, canola, beef tallow, or bacon fat for searing steak

Bacon Alfredo Hasselback Potatoes

  • 3 lbs medium sized potatoes I used Yukon gold
  • 1/4 cup olive oil or butter
  • 1/2 lb cooked bacon cut into small pieces
  • 1 small bunch flat leaf parsley, chopped
  • 3/4 stick butter 6 tbsp
  • 1 small clove of garlic, minced
  • 3/4 cup heavy cream
  • 1-1 1/2 cup freshly grated Parmesan cheese
  • Pinch of fresh grated nutmeg optional
  • Freshly ground black pepper and kosher salt or sea salt to taste

Instructions

T-bone Steak

  • Light grill and set up for indirect cooking at 250F.  Alternatively, preheat oven to 250F.
  • Season the steak liberally with kosher salt and pepper.
  • Place the steak on the grill or in the oven on a raised rack and cook until internal temperature is 120F internally when measured on meat thermometer (for medium rare steak).
  • Set up grill direct grilling.  If using a kamado style grill such as a Big Green Egg, I have my vents wide open and let the fire burn over 500F.  On any grill, gas or otherwise turn the heat to high. If using a stovetop skillet, get the pan very hot. I love cast iron for this method.
  • Lightly coat all sides of the meat with oil/fat of choice and place directly over the fire on the grill and sear for approximately 90 seconds on each side.  Pull steak off the grill. Can serve immediately or tent with foil for a few minutes until it is sliced.

Hasselbeck Potatoes

  • Preheat oven or grill to 425F.
  • Wash and dry the potatoes.  
  • Slice the potatoes into ⅛-¼ inch slices being careful not to cut through the bottom of the potato.
  • Place potatoes in grill or oven safe dish and brush the entire outside of the potatoes as well as in between some of the cuts with the oil/fat.
  • Season the potatoes lightly with salt and pepper.
  • Cook the potatoes for approximately 1 hour, brushing with additional oil as the slices fan out more while cooking (approximately half way through).  Final cooking time will vary depending on the size of the potatoes. You are looking for crispy edges and the inside of the potato to be tender when checked.

Alfredo Sauce

  • In a large skillet over medium heat, melt the butter and cook minced garlic for about a minute.  Do not let garlic get too dark as it will turn bitter.
  • Stir in heavy cream, and heat through.  Whisk in Parmesan cheese until the sauce is of desired thickness.   If sauce is too thin, whisk in more cheese. Season to taste with salt and fresh ground pepper.  Add pinch of nutmeg if desired.
  • Top each potato with alfredo sauce, bacon and parsley.
  • Serve immediately.