Grilled T-bone steak with roasted potatoes and Padrón peppers

Ingredients:

• 1 ribeye steak (approximately 1 kg)
• Coarse salt
• Freshly ground black pepper
• Extra virgin olive oil

For the potatoes used in baking:

• 4 medium potatoes
• 1 large onion
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste

For Padrón peppers:

• 200g of Padrón peppers
• Extra virgin olive oil
• Coarse salt

Preparation:

Preparing the ribeye steak:

• • Take the ribeye steak out of the refrigerator at least an hour before cooking it so that it reaches room temperature. This ensures even cooking.
  • Preheat the grill to high heat. Meanwhile, brush the ribeye steak with olive oil and season generously with coarse salt and freshly ground black pepper on both sides.

Cooking the ribeye steak:

• • Place the ribeye steak on the hot grill. Cook for 4-5 minutes per side for medium-rare, or adjust the time according to your preferred doneness. Allow a golden, crispy crust to form on the outside while the inside remains juicy.
  • Remove the ribeye steak from the grill and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring tender and flavorful meat.

Prepare the potatoes for baking:

• • Peel and thinly slice the potatoes. Do the same with the onion.
  • In a large frying pan, heat olive oil and add the potatoes and onion. Cook over medium heat, stirring occasionally, until tender and lightly browned, about 25-30 minutes.
  • Add the chopped garlic during the last 5 minutes of cooking. Season with salt and pepper to taste.

Cooking Padrón peppers:

• • In another pan, heat olive oil over high heat. Add the Padrón peppers and fry until the skin is wrinkled and lightly toasted, about 5-7 minutes.
  • Remove the peppers from the heat and sprinkle with coarse salt.

Plate assembly:

• • Cut the ribeye steak into thick strips and place it on a large plate.
  • Serve with roasted potatoes and Padrón peppers, making sure each element shines on its own.
  • Drizzle a little extra virgin olive oil over the ribeye steak to give it a final touch of flavor.