Jul 17 2026
Restaurants›M'tucci's Twenty-Five›Cut Of The Day - 24oz Hand Cut T-bone Recipe

Cut Of The Day - 24oz Hand Cut T-bone Recipe

Inspired by M'tucci's Twenty-Five
Time1h
Serves2

Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction

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Ingredients

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For the T-Bone Steak

For the Crispy Salt Water Potatoes

For the Grilled Asparagus

For the Grilled Lemon

For the Balsamic Reduction

Method

Prepare the T-Bone Steak

  1. 1

    Season the Steak

    Rub the T-Bone steak with olive oil, salt, and black pepper on both sides. Let it sit at room temperature for about 30 minutes before grilling.

  2. 2

    Grill the Steak

    Preheat the grill to high heat. Grill the steak for about 6-8 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.

Prepare the Crispy Salt Water Potatoes

  1. 3

    Boil the Potatoes

    In a large pot, bring water to a boil and add 3 tablespoons of salt. Add the baby potatoes and boil for about 15 minutes, or until fork-tender.

  2. 4

    Crisp the Potatoes

    Drain the potatoes and let them cool slightly. Heat olive oil in a skillet over medium-high heat. Add the potatoes and fry until crispy and golden brown, about 5-7 minutes. Season with additional salt to taste.

Prepare the Grilled Asparagus

  1. 5

    Season the Asparagus

    Toss the asparagus with olive oil, salt, and black pepper.

  2. 6

    Grill the Asparagus

    Grill the asparagus for about 5-7 minutes until tender and slightly charred, turning occasionally.

Prepare the Grilled Lemon

  1. 7

    Grill the Lemon

    Cut the lemon in half and grill it, cut side down, for about 3-5 minutes, until caramelized.

Prepare the Balsamic Reduction

  1. 8

    Reduce the Balsamic

    In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce by half, stirring occasionally, about 15 minutes. Remove from heat and let cool.

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