T Bone Steak with Breaded Fried Green Peppers
Elevate your steak night with this mouthwatering T-Bone Steak with Breaded Fried Green Peppers recipe—a perfect blend of bold, savory flavors and crispy textures. Featuring perfectly seared T-bone steaks seasoned with garlic powder and black pepper, this dish is paired with golden, crunchy green bell peppers coated in a paprika-spiced breadcrumb crust. The fried peppers add a satisfying crunch and a hint of sweetness that complement the juicy, tender steak. Serve with a squeeze of fresh lemon for a bright, zesty finish. Ready in just under 45 minutes, this recipe is an impressive yet simple way to indulge in a restaurant-quality meal at home. Whether for a special occasion or a weeknight treat, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 2 pieces T-bone steaks
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 pieces Green bell peppers
- 100 grams All-purpose flour
- 2 pieces Eggs
- 120 grams Breadcrumbs
- 1 teaspoon Paprika
- 200 milliliters Vegetable oil
- 4 pieces Lemon wedges
Instructions
Start by seasoning the T-bone steaks on both sides with salt, black pepper, and garlic powder, then let them sit at room temperature for 15 minutes.
Wash the green bell peppers, remove the seeds, and slice them into strips around 1/2 inch wide.
Prepare a breading station with three shallow bowls: one filled with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika and a pinch of salt.
Coat each green pepper strip in flour, then dip it in the beaten eggs, and finally roll it in the breadcrumb mixture. Set the breaded strips aside on a plate.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil is hot, sear the T-bone steaks for 4-5 minutes on each side (for medium-rare) or longer for your preferred doneness. Remove from the skillet, cover loosely with foil, and let rest for 5-10 minutes.
While the steaks are resting, heat vegetable oil in another deep skillet or frying pan over medium-high heat (about 350°F/175°C).
Fry the breaded green pepper strips in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Plate the T-bone steaks alongside the fried green peppers. Garnish with lemon wedges for squeezing over the peppers and serve immediately.
Nutrition Facts
Calories |
4223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.7 g | 420% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 116.3 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 7080 mg | 308% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 15.7 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 216 mg | 17% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 2297 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
