Grilled bovine steak with homemade fries, glazed carrots and radish sauce

Here is a recipe which can be used to prepare a perfect weekend-summer dish. Grilled bovine steak with homemade fries... 
...along with a cold beer - it’s all you need! :)

more »

Ingredients – 4 rations:


  • 4 roastbeef/rib-eye/t-bone/porterhouse steaks (T-bone and Porterhouse are steaks that have a T-shaped bone within them, on one side a soft and desired piece of meat can be found – juicy loin – with roast beef on the other side. In case of the Porterhouse steak, loin is wider than in the T-Bone steak – and this is the reason, the Porterhouse is valued even more,
  • several branches of fresh rosemary (or 2 spoons of dried rosemary),
  •  5 cloves of garlic,
  • oil,


  • 5-7 fresh potatoes,
  • oil,
  • salt,

– a bunch of fresh carrots,
– dried chilli pepper,
– a fistful of parsley,
– several spoons of honey,
– several spoons of butter,

– bunch of radish,
– several spoons of horseradish,
– several spoons of mayonnaise,
– olive oil,
– salt,
– pepper (adding green marinated pepper is an option here),

+ 2 finely chopped garlic cloves, several seeds of marinated green pepper, several rosemary leaves, 4 spoons of butter, juice from half a lemon.

* Steaks: peel the garlic and slice it finely, chop the rosemary and put it all into the bowl, pour oil and marinade into the bowl and leave it aside for at least 2 hours,
* Fries: wash the potatoes, peel them and cut them into “pole” shaped pieces (I like the random shaping of homemade fries) – put them into water and add several spoons of sugar,
* carrot: peel it and cook it in water with salt and sugar,
* sauce: wash and finely cut the radish – throw it into horseradish- and mayonnaise-filled bowl, add oil, salt and pepper and add some seeds of green marinated pepper, according to the preferences,

* steaks – depending on their thickness should be grilled for 2-5 minutes on each side, with the use of a very hot barbecue (it is important to get the meat crispy on the outside and juicy on the inside). If we like steaks that are fried to a larger extent keep them on fire for a longer period of time. Below you will find a method of checking the level of frying. The picture comes from the website. If we are steak-beginners and we do it at home, then we can take the meat off the barbecue for a brief moment, cut through and check the level of frying. Next we can check its consistency by touching the meat with our hands – this is the easiest way to check the feel of the meat when it reaches the proper level of frying,

* fries: wash them and fry in deep oil in a fries-machine or in a pot – add salt, as you like it,
* carrot: we melt some butter on a frying pan and add some honey – once it starts to “bubble” we insert the carrot and move the pan around in a way that would cover the carrots in the glassing substance. At the final stage we add dried chilli into the frying pan along with finely chopped parsley,
* steaks – we get them off the barbecue, add some salt (sea salt is preferable here), pepper and set aside for a few minutes. Meat must get some “rest” – in this way all the precious juices stay inside,
* During this period melt several spoons of butter on a frying pan, add garlic, rosemary, a bit of salt and pepper, green marinated pepper and lemon juice, heat it up for a few moments until the tastes mix up and we fell the pleasurable aroma of rosemary and garlic :) – pour the sauce over the meat and it’s ready to be served.

Source: (link)

« less