Cookbook:Steakhouse Dinner

Cookbook | Ingredients | Recipes

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



  • 4 6-8 ounce strip steaks
  • 1 1/4 tsp rosemary, finely chopped
  • 2 tsp thyme, finely chopped
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 4 tbsp unsalted butter, divided


  • 2 pounds redskin potatoes, cut into 2-inch cubes but left unpeeled
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 3/4 cup olive oil
  • 1 Tbsp minced garlic
  • 1 1/2 tsp dried rosemary
  • 1 Tbsp dried thyme


  • 4 assorted bell peppers, sliced into 3-inch strips
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup red wine


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


  1. Set up your charcoal grill for direct and indirect heat.
  2. Heat a large pot of water to a rolling boil. Add potatoes and cook 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 baking pan and bake at 450° 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, 1 1/4 minutes, then twist 90° and cook for another 1 1/4 minutes. Flip and repeat 1 more time.
  9. Move steaks to indirect heat and cook, turning often, until internal temperature reaches 143° for medium rare.
  10. Remove to serving platters and top each with one tablespoon of the butter. Keep warm in a 200 degree 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.