T-bone steak, IKEA Kartoffelstock & garlic chips

The rules: Kartoffelstock must come from IKEA. Vegetables must be leftovers from the fridge—zucchini, carrot and bell pepper are ideal. Garlic chips and red wine are a must. Steak method inspired by Chelsie Collins’ All-American T-bone at Good Food: https://www.bbcgoodfoodme.com/recipes/all-american-t-bone/ The sides and quantities are a suggested adaptation for two. Red wine is served alongside. Optional bonus: use a little remaining steak fat for egg-fried rice in the same cooking session.

Zutaten

700 g T-bone steak

400–600 g IKEA mashed potatoes (Kartoffelstock), bought at IKEA

300–400 g Leftover zucchini, carrot and bell pepper; use what is available

4 cloves Garlic, thinly sliced, for mandatory garlic chips

2 tbsp Neutral cooking oil

20 g Butter

To taste Salt and black pepper

To serve Red wine — a must

250 g, optional Cooked rice, promptly cooled and refrigerated

2, optional Eggs for fried rice

1–2 tsp, optional Soy sauce for fried rice

Zubereitung

Heat the oven to 200°C (180°C fan). Pat the steak dry and season. Slice the garlic thinly. Chop leftover raw vegetables into small pieces, keeping carrots separate; already-cooked leftovers only need reheating.

Make the garlic chips first: gently heat the garlic in the oil in an ovenproof frying pan. Stir until pale golden, then lift onto kitchen paper immediately. They will darken as they cool. Keep them aside for serving.

Raise the heat and sear the steak in the garlic-scented oil for about 2 minutes per side. Hold the fatty edge against the pan with tongs to render it. Add the butter, then finish in the oven; start checking after 4–5 minutes. Aim for 63°C in the meat, away from the bone; thickness affects timing. Rest on a plate for at least 5 minutes. The pan handle will be hot.

While the steak cooks, heat the IKEA Kartoffelstock according to its packet instructions. Buying it at IKEA is part of this recipe.

Use the steak pan and its remaining oil and fat for the vegetables. Remove any burnt bits and leave just enough fat to coat the pan. Cook raw carrot first, then add zucchini and bell pepper. Fry until tender and browned; add already-cooked leftovers near the end and heat until steaming hot throughout. Season to taste.

Slice the rested steak off the bone. Serve with the IKEA mash and vegetables, spoon over the resting juices, and finish generously with the garlic chips. Red wine alongside is a must.

Optional egg-fried rice: during the same cooking session, use 1–2 tablespoons of the remaining unburnt steak fat. Scramble 2 eggs until set, add 250 g cold cooked rice and any remaining vegetables, and stir-fry until steaming hot throughout. Season with soy sauce. Use rice that was cooled promptly, refrigerated and used within 24 hours; reheat it only once.