Marble T-Bone Steak with Potato Wedges and Creamy Pepper Sauce

First, season the T-bone with salt before cooking. Then place it in a hot, buttered pan and cook for 3 minutes on each side, followed by a further 2 minutes per side, while basting it constantly with the hot, herb-infused butter. Finally, cover it and let it rest for 7–8 minutes, so that the juices can settle evenly.

First, soften the onion in butter until translucent, then add the garlic, followed by the pepper. After a brief toasting, stir in the mustard, then pour in the cooking cream and simmer until the sauce thickens and turns creamy. Finally, season with salt to taste.

Meanwhile, fry the potato wedges in a little oil for 7–8 minutes, until golden and crisp. Before serving, you can also scatter over grated parmesan and chopped parsley (optional).

First, brush the rested steak with the herb butter, then slice it along the bone. Finally, serve it with the crisp potato wedges and the creamy pepper sauce.