Cookbook:Steakhouse Dinner

Steakhouse Dinner
CategoryDinner recipes

Cookbook | Ingredients | Recipes

Herb-grilled steak brushed with olive oil and butter and cooked to perfect medium rare with roast potatoes and sautéed peppers rivals even the best steakhouse.

Ingredients edit

Steak edit

Potatoes edit

  • 2 pounds redskin potatoes, cut into 2-inch cubes but left unpeeled
  • 1 tbsp salt
  • 1 tbsp black pepper
  • ¾ cup olive oil
  • 1 tbsp minced garlic
  • 1 ½ tsp dried rosemary
  • 1 tbsp dried thyme

Peppers edit

Other edit

  • Few glasses red wine or cognac
  • Nice salad for an appetizer (hopefully with a homemade dressing)

Procedure edit

  1. Set up a charcoal grill for direct and indirect heat.
  2. Heat a large pot of water to a rolling boil. Add potatoes and cook for 10 minutes.
  3. Shock potatoes in a bowl of ice water, drain, and pat very dry with paper towels.
  4. Place potatoes on a cooling rack and let dry for 2 hours.
  5. Combine remaining roast potatoes ingredients in a large stainless steel bowl. Add dry potatoes and toss to coat.
  6. Place potatoes on a 13x9-inch baking pan and bake at 450°F for 25 minutes.
  7. Meanwhile, prepare the steaks: Brush steaks with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and rub herbs into flesh.
  8. Grill steaks, covered, over direct heat, for 1¼ minutes, then rotate 90° and cook for another 1¼ minutes. Flip and repeat 1 more time.
  9. Move steaks to indirect heat and cook, turning often, until internal temperature reaches 143°F for medium rare.
  10. Remove to serving platters and top each with 1 tablespoon of the butter. Keep warm in a 200°F oven.
  11. Meanwhile, heat a 10-inch straight-sided sauté pan over medium-high heat. Add oil and peppers to pan and cook, shaking the pan often, 8 minutes. Remove to serving platters.
  12. Place potatoes on serving platters. Garnish with sprigs of rosemary, if desired. Serve.