Loco T-bone Steak Recipe

Bring steak to temperature

Remove the T-bone from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. This helps it cook evenly.

Prepare marinade

In a small bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, minced garlic, chopped rosemary, smoked paprika, 1.5 tsp coarse sea salt, and 1 tsp pepper. Stir to form a loose paste.

Season steak

Brush or rub the marinade all over both sides of the T-bone. Allow to sit at room temperature for 30–45 minutes while you prepare the fries and preheat the grill or grill pan.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 500–550°F / 260–290°C) or set a heavy cast-iron grill pan over high heat until smoking hot. Oil the grates or pan lightly.

Char-grill the steak

Place the T-bone on the hottest part of the grill. Sear for 3–4 minutes without moving to develop a crust, then rotate 45° and sear another 1–2 minutes to create cross-hatch marks (optional). Flip and repeat on the other side: 3–5 minutes depending on thickness and desired doneness. For medium-rare aim for internal temp 125–130°F (52–54°C); for medium 135°F (57°C). Use an instant-read thermometer inserted into the thickest part of the loin (not touching bone).

Butter baste & rest

During the last 1–2 minutes of cooking, place 2 tbs unsalted butter on the top of the steak to melt and baste. Remove the steak to a warm cutting board, tent loosely with foil and rest 8–10 minutes so juices redistribute.

Slice for serving

After resting, slice the steak off the bone and across the grain in 1/4–1/2-inch slices for serving, or serve whole if preferred.

Prep potatoes

Wash the russet potatoes thoroughly (keep skin on). Cut into evenly sized fries about 1/2-inch thick. Soak the cut fries in cold water for 20–30 minutes to remove excess starch; this improves crispness. Drain and pat completely dry with paper towels.

Optional cornstarch toss

If you want extra-crispy fries, toss the dried fries lightly with 1 tsp cornstarch until evenly coated.

Fry or roast - frying method

Heat vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry in batches again 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp coarse sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Fry or roast - oven method

Preheat oven to 450°F (230°C). Toss dried fries with 2 tbs oil to coat and spread in a single layer on a rimmed baking sheet. Roast 20–30 minutes, flipping halfway, until golden and crisp. Season immediately with 1 tsp coarse sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Plate the sliced or whole T-bone steak alongside a generous portion of skin-on fries. Sprinkle the fries with the chopped parsley and add lemon wedges to the plate.

Finish the steak with a light sprinkle of flaky sea salt to taste and offer extra black pepper at the table. Serve immediately while steak and fries are hot.