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Reverse Seared T-Bones with Harissa-Parsley Butter and Caesar Potato Salad


Want a fresh take on the classic meal of steak and potatoes? Chefs Marge Perry and David Bonom have created this hearty and beautiful meal centered around Snake River Farms American Wagyu T-Bone steaks.

If you’re a steak lover looking for a bargain, the two-for-one T-Bone should be on your shopping list. The T-Bone has a small filet mignon on one side and a generous NY strip on the other. The size difference from one side to the other poses a challenge to cook both sides properly. Chefs Perry and Bonom have solved the problem by using the reverse sear method of cooking. The Caeser potato salad dressing includes lemon and anchovy for a bright contrast to the richness of the steak.

Reverse Seared T-Bones with Harissa-Parsley Butter and Caesar Potato Salad
Serves 2-4

2 Snake River Farms American Wagyu Black Grade T-bone steaks, about 1 3/4 pounds each
5 tablespoons unsalted butter, softened
2 tablespoons harissa paste
1 tablespoon chopped fresh parsley
1 teaspoon grated fresh lemon zest
1 teaspoon coarse ground sea salt
1/2 teaspoon freshly ground black pepper

Potato Salad:
1 1/2 pounds red skinned potatoes, scrubbed and cut into 1 1/2-inch pieces
1 anchovy fillet, mashed to a paste with a fork
3 tablespoons extra virgin olive oil
4 teaspoons fresh lemon juice
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 cup shredded romaine lettuce

1. Remove the steaks from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, combine the butter, harissa paste, parsley and zest in a small bowl; mix well. Transfer butter mixture to a sheet of plastic wrap. Wrap the butter, twisting the ends of the plastic wrap to form the butter into a 3-inch long log. Refrigerate until ready to serve.

2. Preheat the oven to 250 degrees F.

3. Meanwhile, make the potato salad. Combine the potatoes in a medium saucepan with enough cold water to cover by 2-inches. Bring to a boil over high heat, reduced the heat to medium and simmer until potatoes are tender but still hold their shape, about 10-12 minutes. Drain, transfer to a bowl and cool 5 minutes. Combine the anchovy, oil, lemon juice, cheese, garlic, salt and pepper in a separate bowl. Pour oil mixture over the potatoes add the romaine lettuce and toss gently to coat.

4. Season the steaks with the coarse ground sea salt and pepper and place on a shallow rimmed baking sheet. Bake until an instant read thermometer inserted into the thickest portion of the steak registers 120F for medium rare, about 33-35 minutes. Remove the steaks from the oven and let rest 5 minutes.

5. Heat a large cast iron skillet over high heat until very hot. Add a steak and sear until well browned, 1 minute. Turn the steak over and cook 1 minute longer. Repeat with the remaining steak. Serve immediately with potato salad.

Our story

Snake River Farms is celebrated world-wide by chefs and connoisseurs. Our family-owned business is focused on creating the most delicious beef and Kurobuta pork available.

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