T-bone steak with crispy baby potatoes, fried eggs and herb butter

BBQ T-bone steak with a cast-iron skillet and herb butter

Preparing a T-bone steak on the BBQ is one of the best ways to showcase meat. By first slowly cooking the steak indirectly and then briefly grilling it at a high temperature, you get a perfectly pink result with a powerful grilled flavor. In this recipe, we combine the T-bone steak with crispy baby potatoes and fried eggs, prepared in a cast-iron skillet on the BBQ.

Cast iron is ideal for outdoor cooking. A cast-iron skillet retains heat, ensures even cooking, and gives potatoes that characteristic crispy crust. Serving everything in one pan keeps the food warm and gives the dish a robust, outdoor look.

The homemade herb butter with garlic, fresh herbs, and spices melts slowly over the warm steak, enhancing the flavor of the meat without overpowering it. This recipe is ideal for barbecue enthusiasts, outdoor cooking, and cast-iron cooking, and shows you how to create an impressive BBQ dish with simple ingredients.

Looking for inspiration for BBQ recipes with cast iron, BBQ T-bone steak, or outdoor cooking with a skillet? Then this recipe is the perfect foundation for a successful outdoor cookout, whether in the garden or by the campfire.

Recipe: T-bone steak with crispy baby potatoes, fried eggs and herb butter from @blackwaterbbq

Ingredients

• 1 T-bone steak, approximately 1.5 kg
• 3 eggs
• 750 g baby potatoes (with skin)
• Naked Gun Powder rub (No Rubbish)
• The Taste rub (No Rubbish)
• Olive oil

Herb butter

• 250 g unsalted butter
• 1/2 red onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 tbsp fresh parsley, finely chopped
• 1/2 tbsp fresh chives, finely chopped
• 1 tsp chili flakes
• 1 tsp tarragon
• Pinch of pepper
• Pinch of salt
• The Taste rub

Equipment

• 2 BBQs (or one BBQ with temperature zones)
• Probe thermometer
• Valhal Outdoor skillet
• Bowl
• Paper towel
• Cling film
• Rosemary sprig

Instructions

1. Stick two Light the barbecues and set both to indirect heat. Heat one barbecue to approximately 115°C (240°F) and the other to approximately 190°C (375°F).
2. Remove the T-bone steak from the refrigerator well in advance so it can come to room temperature. Pat the steak dry with paper towels and sprinkle evenly with the Naked Gun Powder rub.
3. Quarter the baby potatoes and place them in a bowl. Add a drizzle of olive oil and a generous amount of The Taste rub. Mix well.
4. Make the herb butter by mixing all the ingredients together until smooth. Wrap the butter tightly in cling film and let it set in the freezer for about 1 hour.
5. Place the Valhal Outdoor skillet on the barbecue at approximately 190°C (375°F). Add a generous drizzle of olive oil and cook the potatoes for 30 to 45 minutes, until golden brown and crispy. Stir regularly.
6. Meanwhile, place the T-bone steak on the BBQ at 115°C (240°F) and cook indirectly until it reaches an internal temperature of 52°C (125°F). Remove the steak from the BBQ and let it rest.
7. Increase the heat to direct heat, approximately 300°C (590°F). Grill the T-bone steak for about 1 minute per side for a nice crust.
8. Crack the eggs into the skillet with the potatoes and season with a pinch of salt and pepper. Let the eggs set as desired.
9. Carve the T-bone steak and place it in the skillet with the potatoes and eggs.
10. Brush the steak with the herb butter using a sprig of rosemary and garnish with extra parsley.

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