T-Bone and Loaded Mash with Caesar Salad (Print Version)
A full steakhouse plate with juicy T-bone steak, creamy loaded mashed potatoes, and crisp Caesar salad.
# Ingredients:
For the T-bone steaks
01 -
2 T-bone steaks, about 1 1/4 lb (565 g) each and 1 to 1 1/4 inches thick
02 -
2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
1 tablespoon neutral oil
05 -
3 tablespoons unsalted butter
06 -
2 garlic cloves, smashed
07 -
2 rosemary sprigs
For the loaded mash
08 -
2 1/2 lb (1.1 kg) Yukon Gold potatoes, peeled and cut into chunks
09 -
1 tablespoon kosher salt for the potato water
10 -
1/2 cup (120 ml) whole milk, warmed
11 -
4 tablespoons unsalted butter
12 -
1/2 cup (120 g) sour cream
13 -
1 cup (115 g) shredded sharp cheddar cheese
14 -
6 slices cooked bacon, chopped
15 -
3 green onions, thinly sliced
16 -
1/2 teaspoon black pepper
For the Caesar salad
17 -
2 romaine hearts, chopped, washed, and very dry
18 -
1/3 cup (75 g) mayonnaise
19 -
2 tablespoons fresh lemon juice
20 -
1 teaspoon Dijon mustard
21 -
1 teaspoon anchovy paste
22 -
1 teaspoon Worcestershire sauce
23 -
1 small garlic clove, finely grated
24 -
1/3 cup (30 g) finely grated Parmesan cheese, plus more for serving
25 -
2 tablespoons olive oil
26 -
2 cups (60 g) croutons
# Instructions:
01 -
Place the potatoes in a large pot, cover with cold water, and add 1 tablespoon kosher salt. Bring to a boil and cook until the potatoes are very tender, 15-18 minutes. Drain well.
02 -
Whisk mayonnaise, lemon juice, Dijon, anchovy paste, Worcestershire, garlic, parmesan, and olive oil until smooth. Refrigerate until ready to toss with the romaine.
03 -
Pat the steaks very dry. Season both sides with kosher salt and black pepper, then let them sit at room temperature for 20 minutes while the potatoes cook.
04 -
Heat a cast-iron skillet over medium-high heat until very hot. Add oil, then sear the steaks for 3-5 minutes per side. Add butter, smashed garlic, and rosemary, then baste for 1-2 minutes until the steaks reach your preferred doneness.
05 -
Transfer the steaks to a cutting board and rest for 8-10 minutes. This gives the juices time to settle before slicing.
06 -
Mash the drained potatoes with warm milk and butter. Fold in sour cream, cheddar, bacon, green onions, and black pepper until creamy. Taste and adjust salt.
07 -
Toss romaine with enough Caesar dressing to coat lightly. Add croutons and extra parmesan just before serving.
08 -
Slice the steak off the bone and arrange with loaded mash and Caesar salad. Spoon a little rosemary butter from the pan over the steak if desired.
# Notes:
01 -
Let the steak rest before slicing for juicier meat.
02 -
Toss the Caesar salad only when ready to serve.
03 -
Nutrition is an estimate per serving.