Cheddar- and Spinach-Topped Grilled T-Bone Steak

Cheddar- and Spinach-Topped Grilled T-Bone Steak
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:50 Total Time


Add all
  • 4

    T-bone steaks, cut 1-in. (2.5-cm) thick

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1 kg

    baby potatoes, blanched

  • 10

    bay leaves

  • 6

    whole garlic cloves, peeled

  • 1/4 cup
    (60 mL)

    unsalted butter

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1 bag
    (171 g)

    baby spinach

  • Salt and pepper to taste

  • 12

    thin slices medium cheddar cheese


Brush steaks with olive oil and let rest at room temperature for 10 to 15 minutes.

Preheat barbecue to high and oven to 375°F (190°C).

Put the blanched potatoes in an oven-proof skillet, along with the bay leaves, garlic, 2 Tbsp. (30 mL) butter and 2 Tbsp. (30 mL) olive oil.

Roast in the oven until potatoes are fork-tender.

Lower barbecue to medium and grill steaks 7 - 8 minutes per side. Set aside.

In a skillet, melt butter with remaining oil over medium-high heat and wilt spinach. Season.

Top each steak with 3 slices of cheddar and a some spinach and broil to melt cheese.

Source: Chef Ian Perreault

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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