Garlic & Herb Piedmontese T-Bone Steak With Oven-Roasted Fingerling Potatoes
by Amy Mixon,
For the Garlic & Herb Compound Butter:
- 4 sticks butter, cubed
- 4 tablespoons minced fresh garlic
- 2 tablespoons fresh chopped parsley
- 1 lemon, juiced
Transfer butter to a food processor and process on medium speed until butter doubles in size. Add garlic, parsley, and lemon juice and stir to combine. Season with salt and pepper to taste. Lay a large piece of parchment paper on the counter and roll the butter into a log with the parchment paper. Store in the refrigerator until ready to use.
For the Oven-Roasted Fingerling Potatoes:
- 1 pound fingerling potatoes, carefully washed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 4 tablespoons shredded Parmesan cheese
- Salt and pepper, to taste
Preheat oven to 350°F.
In a large pot of salted, boiling water, boil potatoes for about 20 minutes (this will give them a head start on the baking process). With a slotted spoon, remove potatoes from the water. Cut each in half lengthwise; coat with extra virgin olive oil and season with salt and pepper. Transfer potatoes to a baking sheet and bake for 20 to 25 minutes, or until potatoes are golden brown. Remove from oven and toss with the Parmesan cheese and chopped parsley. Season with salt and pepper, to taste.
For the T-Bone Steaks:
- 2 Certified Piedmontese T-Bone steaks
- Salt and pepper
- Simple salad—parsley leaves and pea tendrils (substitute arugula or spinach) tossed in olive oil and seasoned with salt and pepper
Preheat grill to high heat (about 450°F).
Generously season the steaks on all sides with salt and pepper. Sear steaks on each side for about 3 minutes, or until steaks reach desired temperature (125°F for medium rare).
To serve: While the steaks are resting, slice two ½-inch thick pieces of compound butter and transfer to the top of the steaks. Craft the salad atop the steaks, next to the butter. Arrange the fingerling potatoes next to the steak