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The only reason I made this T-bone with harissa and rosemary hash browns recipe was because steaks were on sale this week. My local grocery store had them on sell for $7.99 a pound. I could not pass that up. I’m guilty like most people when it comes to being weak for steak. I got a few potatoes while I was at the store to make hash browns to go with some onions and rosemary I had in the refrigerator.
I like a peppery flavor with my steak, so I seasoned my T-bone up with my seasoning, grilled it and topped it off with some harissa.
What’s harissa just think of it as the North African version of Sriracha.
Crispy rosemary hash browns with a medium cooked steak and some harissa for dinner was pure deliciousness!
T-bone with Harissa & Rosemary Hash Browns Cooking Tips:
Cooking a good steak is easy. A hot skillet plus patience equals deliciousness.
The key to great hash browns is allowing the steam to cook out so the potatoes can begin to brown.
You do not have to score the steak before seasoning it. Doing this helps the seasoning get into the meat faster.
Can you make ahead?
Fridge: T-bone: You can season the steak up to 8 hours before cooking. If you cook the steak in advance, cook it under so that when you reheat it, the steak can be cooked to the temperature of your liking.
Reheating: T-Bone & Hash Browns: Pop in a 350-degree oven for 10-15 minutes.
latest Recipe Video:
Substitution Options:
You can use any steak you prefer for this recipe.
This will be a great brunch item to serve with eggs.
what to serve with T-bone with Harissa & Rosemary Hash Browns?
Meal Ideas:
Recipe:
T-bone with Harissa & Rosemary Hash Browns
Ingredients
Steak
- 2 T-bone steaks room temperature
- 2 teaspoons salt
- 4 teaspoons Savory seasoning or creole seasoning
- 2 tablespoons oil
- 2 tablespoons unsalted butter
- 4 tablespoons store brought harissa sauce
Rosemary Hash Browns
- 2 tablespoons unsalted butter
- 2 tablespoons oil
- 2 russet potatoes or 4 golden potatoes
- ½ onion grated
- 1 stalk rosemary chopped
- 1 ½ teaspoons salt to taste
- 1 ½ teaspoons black pepper to taste
Instructions
Steak:
- Preheat oven to 400 degrees. Make diamond cuts on both sides of steak, season each steak with 1 teaspoon of salt and 2 teaspoons of savory seasoning. (Sit to the side if possible do this process 1 hour before cooking to let meat marinate.) Heat a grill pan or heavy bottom skillet over high heat, add oil and sear steak for 3 minutes each side.
- Pop in oven for 5 minutes for medium, 3 minutes for medium-rare or 7 minutes for medium well/well done. Take steaks out of the pan, add 1 tablespoon of butter to each and let rest for 10 minutes.
Rosemary Hash browns:
- In a bowl grate potatoes and onions together. Fold in rosemary mixture.
- Heat a nonstick skillet over medium heat, once hot add 1 tablespoon of oil and 1 tablespoon of butter, add half of the hash mixture, press down evenly and season with salt and pepper cook for 3-4 minutes each side. Slide on plate and repeat with the rest of hash mixture.
- Serve steak on top of hash browns and garnish with harissa sauce.
