T-Bone Steak with Roasted Vegetables
T-Bone steak with roasted vegetables is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 T‑Bone steaks (about 400 g each)
- 2 tbsp plant oil
- Sea salt
- Pepper (freshly ground)
- 4 tbsp olive oil
- 1 lemon (juice)
- Salt
- 3 sprigs rosemary
Instructions
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1.
Preheat the oven to 180°C (356°F) with upper and lower heat.
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2.
Halve the garlic horizontally. Peel the carrots and parsley roots, then quarter each lengthwise. Peel the onions and cut into wedges. Mix 3 tbsp oil and half of the lemon juice with the vegetables, seasoning with salt. Spread on a baking sheet lined with parchment paper and roast in the oven for 35–40 minutes until tender, turning occasionally.
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3.
Take the steaks out of the refrigerator about 30 minutes before grilling. Rinse, pat dry, and lightly brush with oil. Season with salt and pepper and place on the grill. Grill time varies by meat quality and thickness: grill each side 2–3 minutes for a brown crust. After another 2–3 minutes the steak will be rare—feel the resistance of the middle of the steak by comparing it to the resistance when you bring your thumb and index finger together.
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4.
After an additional 1–2 minutes per side, the meat will be medium‑rare—the resistance is greater, similar to bringing thumb and middle finger together. For medium, grill another 1–2 minutes, comparable to thumb and ring finger resistance.
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5.
For well‑done, after a further 1–2 minutes with firm resistance (thumb and little finger), remove from the grill and let rest wrapped in foil for a few minutes before serving.
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6.
Shake off rosemary, dry, then mix with remaining olive oil and lemon juice. Toss with the roasted vegetables, adjust seasoning, and serve alongside the steaks.
