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Actually, a T-bone steak needs nothing more than salt and pepper for perfect enjoyment. In combination with a hearty potato gratin with bacon, however, it provides a taste explosion of the finest kind.
To begin, bring the T-bone steak to room temperature. Meanwhile, boil the potatoes for about 25 minutes.
In the meantime, mix the cream and egg together thoroughly. Wash the rosemary, drain and pluck the leaves from the stems. Finely grate the cheese.
Cut the bacon into slices approx. 4 mm thick, halve the slices and cut into fine strips. Then fry in a pan until crispy.
Preheat oven to 180 degrees. Drain the cooked potatoes, peel & cut into slices approx. 2 cm thick. Mix with bacon and rosemary leaves and place in a baking dish.
Dissolve the potato flour in 2 tbsp cold water and stir into the egg cream. Season the egg cream with salt and pepper, spread evenly over the potatoes and sprinkle the gratin with the grated cheese.
Place in the preheated oven and bake at 180 degrees for approx. 20 minutes until the cheese is nice and golden brown.
Now grill the steaks (depending on the thickness) for approx. 2-4 minutes per side. Then remove from the grill and leave to marinate for a while.
Finally, refine with sea salt and pepper and enjoy together with the potato gratin.
