Grilled T-Bone Steak with Baked Potato
This steak-and-potato dinner keeps things straightforward: a well-seasoned T-bone, a fluffy baked potato, and a few simple toppings to finish the plate. It is the kind of meal that feels right for a weekend cookout or a no-fuss special dinner at home.
Recipe at a glance
- Yield: 2 servings
- Prep time: 15 minutes
- Cook time: 45 to 60 minutes
- Total time: About 1 hour
Ingredients
- 2 medium russet potatoes, scrubbed and dried
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon black pepper, divided
- 2 T-bone steaks, about 1 to 1 1/2 pounds each and 1 to 1 1/2 inches thick
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon unsalted butter, optional
- 2 tablespoons chopped chives or parsley, optional
- 1/4 cup sour cream, optional
- 2 tablespoons shredded cheddar cheese, optional
Instructions
- Heat the oven to 425 F. Line a baking sheet with foil or place a rack on the oven shelf for the potatoes.
- Pierce each potato several times with a fork. Rub with 1 tablespoon of the olive oil and season with about 1/2 teaspoon salt. Place directly on the oven rack or on the prepared baking sheet.
- Bake the potatoes for 45 to 60 minutes, depending on size, until the skins feel crisp and a knife slides through the center with no resistance. A squeezed potato should feel soft and give slightly at the ends.
- While the potatoes bake, let the steaks sit at room temperature for 20 to 30 minutes. Pat them dry with paper towels, then brush lightly with the remaining 1 tablespoon olive oil.
- Season both sides of the steaks with the remaining salt, black pepper, garlic powder, and smoked paprika.
- Preheat a grill to medium-high heat, about 450 to 500 F. Clean and oil the grates well.
- Grill the steaks for 4 to 6 minutes per side for medium-rare, or longer if you prefer a more cooked center. For a good sear, do not move the steaks around while they cook.
- Check doneness with an instant-read thermometer if you have one: 125 F for rare, 130 to 135 F for medium-rare, 140 F for medium, and 150 F for medium-well. The steak will rise a few degrees as it rests.
- Transfer the steaks to a plate or cutting board and rest for 5 to 10 minutes. This helps keep the juices in the meat instead of running onto the board.
- Split the potatoes open with a knife and fluff the centers with a fork. Add butter, sour cream, cheese, chives, or just a pinch of salt and pepper.
- Slice the steak against the grain, or serve it whole with the baked potato on the side.
Tips, serving ideas, and easy swaps
For a deeper steakhouse flavor, add a pinch of onion powder or a little steak seasoning before grilling. If you do not have a grill, a cast-iron skillet works well; sear the steak over medium-high heat, then finish it in a 400 F oven until it reaches your preferred doneness.
Russet potatoes are the classic choice because they bake up fluffy, but Yukon Gold potatoes will give you a creamier center and thinner skin. You can also top the potato with scallions, crumbled bacon, roasted garlic, or a spoonful of herb butter.
Serve this dinner with a simple green salad, grilled asparagus, steamed broccoli, or roasted corn. A slice of warm crusty bread is also an easy add-on if you want to stretch the meal a little further.
Storage and reheating
Store leftover steak and baked potatoes separately in airtight containers in the refrigerator for up to 3 days. To reheat the steak without drying it out, warm it gently in a low oven, covered loosely with foil, or slice it and heat it briefly in a skillet with a splash of beef broth or water.
Reheat potatoes in a 350 F oven until hot through, or split them open and warm them in the microwave for a faster option. Add fresh toppings after reheating for the best texture.
