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Serving: 2

INGREDIENTS

 4 T-bone steaks
 45 ml (3 tbsp) olive oil
 4 sprigs of rosemary, leaves only and finely chopped
 2 garlic cloves, crushed
 Salt and pepper, to taste
 4 large potatoes, with the skin on, cut into chip size
 60g butter, cubed

DIRECTIONS

1

Put the steaks on a chopping board and drizzle with oil

2

Add garlic, sprinkle with rosemary, and season well on both sides

3

Rub the rosemary mixture well into the steaks and refrigerate until you’re ready to cook them

4

In a deep pot, heat enough oil to deep-fry the chips until golden. Drain well

5

When the chips are close to done, heat a large frying pan and over high heat, cook the steaks (+/- 3 minutes on each side, depending on their thickness). Just before they are done, add the butter and let it melt over the steaks

6

Remove the steaks and allow to rest for a few minutes

7

Serve the T-bones with chips, topped with the mushroom sauce and onion rings

Ingredients

 4 T-bone steaks
 45 ml (3 tbsp) olive oil
 4 sprigs of rosemary, leaves only and finely chopped
 2 garlic cloves, crushed
 Salt and pepper, to taste
 4 large potatoes, with the skin on, cut into chip size
 60g butter, cubed

Directions

1

Put the steaks on a chopping board and drizzle with oil

2

Add garlic, sprinkle with rosemary, and season well on both sides

3

Rub the rosemary mixture well into the steaks and refrigerate until you’re ready to cook them

4

In a deep pot, heat enough oil to deep-fry the chips until golden. Drain well

5

When the chips are close to done, heat a large frying pan and over high heat, cook the steaks (+/- 3 minutes on each side, depending on their thickness). Just before they are done, add the butter and let it melt over the steaks

6

Remove the steaks and allow to rest for a few minutes

7

Serve the T-bones with chips, topped with the mushroom sauce and onion rings

Chips served with steak, mushroom sauce and onion rings