This hearty steak dinner brings together a sizzling T-bone, tender broccoli baked with cheese, fluffy loaded potatoes, and buttery garlic knots. Prepare the potatoes and knots while the steak rests so everything reaches the table warm.
Prep time: 25 minutes
Cook time: 1 hour
Serves: 2
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Ingredients
T-bone steak
- 1 large T-bone steak, about 1½ inches (4 cm) thick
- 1 tablespoon neutral oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon butter, optional
Cheesy broccoli
- 4 cups broccoli florets
- 1 tablespoon olive oil
- ½ cup heavy cream or milk
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
Loaded potato
- 2 large russet potatoes
- 1 tablespoon olive oil
- Salt, to taste
- ¼ cup sour cream
- 2 tablespoons butter
- ½ cup shredded cheddar cheese
- 2 slices cooked bacon, crumbled
- 1 green onion, sliced
Garlic knots
- 1 lb (450 g) pizza dough
- 3 tablespoons melted butter
- 2 garlic cloves, minced
- 1 tablespoon chopped parsley
- Pinch of salt
Instructions
- Bake the potatoes. Heat the oven to 400°F (200°C). Scrub and dry the potatoes, prick them several times with a fork, then rub with olive oil and salt. Bake directly on the oven rack or on a baking sheet for 50–60 minutes, until tender.
- Prepare the garlic knots. Divide the pizza dough into 8–10 pieces. Roll each piece into a rope and tie into a knot. Arrange on a parchment-lined baking sheet and bake for 12–15 minutes, until golden.
- Make the garlic butter. Stir together the melted butter, minced garlic, parsley, and a pinch of salt. Brush over the warm knots.
- Cook the broccoli. Steam or boil the broccoli for 3–4 minutes, until just tender, then drain well. Put it in a small baking dish, drizzle with olive oil, and season with garlic powder, salt, and pepper. Pour over the cream or milk and sprinkle with cheddar. Bake at 400°F (200°C) for 10–12 minutes, until the cheese is melted and bubbling.
- Season the steak. Pat the steak dry and season both sides with salt, pepper, and garlic powder. Let it sit at room temperature for about 20 minutes while the oven sides finish cooking.
- Sear the steak. Heat a heavy skillet or grill over high heat. Add the oil, then cook the steak for about 4–6 minutes per side, depending on thickness and preferred doneness. Sear the edges briefly. Add butter near the end, if desired.
- Rest the steak. Transfer it to a cutting board and rest for 5–10 minutes before serving. Use a meat thermometer to check doneness; cooking time varies by steak thickness and heat.
- Load the potatoes. Split each baked potato lengthwise and fluff the inside with a fork. Add butter, sour cream, cheddar, bacon, and green onion.
- Serve. Plate the steak with cheesy broccoli, loaded potato, and garlic knots.
Tips
- Dry the steak well before seasoning to help it brown.
- Let the steak rest before cutting so it stays juicy.
- Drain the broccoli thoroughly to keep the cheese sauce from becoming watery.
- If using a thermometer, insert it into the thickest part of the meat without touching the bone.