Fire Roasted T-bone Steak

Fire Roasted T-bone Steak Dinner by Chef Kevin Hermann

Fire Roasted T-bone Steak

Cast iron Yukon Potatoes, Roasted Olive Au Jus & Charred Lemon
2 16-18oz T-bone Steaks (certified angus beef when available)
3T extra virgin olive oil
2T black pepper, crushed
2T Sea Salt

Method:

1. Pre-heat your grill to 375-400 degrees or over a medium-high heat bed of charcoal.
2. Place steaks on a foil lined sheet try, rub with extra virgin olive oil.
3. Season each steak evenly with sea-salt and crushed black pepper.
4. Place on the grill so the bone lines up with the cooking grate. Cover grill or steaks with a lid for 4
   mins.
5. Uncover steaks and turn 45 degree angle and cover for an additional 4 minutes.
6. Uncover and flip steaks over, returning the bone to be in line with the cooking grate, cover for 4
   mins.
7. Uncover and turn 45 degree angle, cover for 4 minutes.
8. Uncover and stand steaks on the flat bone side on the T. Cook for 4 minutes.
9. For less doneness, reduce cooking times.
10. Remove steaks and place on a clean sheet tray to rest for 5-10 mins.
11. Cut and enjoy.
    

Cast Iron Yukon Potatoes

1Lb Yukon potatoes
4 whole garlic cloves, smashed
2T rosemary, rough chopped
1T sage, rough chopped
2T sea salt
2T black pepper, crushed
2T extra virgin olive oil
12in cast iron pan
12in foil

Method:

1. Pre-heat grill to 375-400 or over a bed of medium-high heat bed of charcoal.
2. Combine all ingredients in a 12in cast iron and mix evenly.
3. Cover with foil and place on the grill.
4. Cook for 15 mins and lift foil, stir evenly and replace foil lid.
5. Cook for an additional 15 mins.
6. Remove foil and stir potatoes evenly, return foil and cook additional 15 mins if potatoes are not
   tender yet.
7. Once potatoes are tender, lightly press them. Cook until golden brown. Flip each potato and
   cook until golden brown.
8. Remove cast iron from the grill and set aside while the steaks are cooking.

Roasted Olive Au Jus
2T unsalted butter
1C marinated olives, rough chopped
1 medium shallot, julienned
2 garlic cloves, rough chopped
6oz red wine
2C beef stock
1 ½ T unsalted butter
3T chives, cut fine
T.t. sea salt

Method:

1. In a medium sized saucepan or medium heat add the butter. Once slightly browned add the
   olives and cook for 2-3mins, stirring often.
2. Add shallots and garlic, cook until slightly caramelized, stirring often.
3. Add red wine and reduce by half.
4. Add beef stock and reduce by half.
5. Stir in butter and chives, and season with salt to taste. Set aside for dressing the steaks.
6. Spoon over steak and enjoy.