Steakhouse Dinner
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.
4 ea. (24–32 ounces) strip steaks
1 ¼ tsp rosemary, finely chopped
2 tsp thyme, finely chopped
Salt
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
¾ cup olive oil
1 tbsp minced garlic
1 ½ tsp dried rosemary
1 tbsp dried thyme
4 assorted bell peppers, sliced into 3-inch strips
1 tbsp olive oil
Salt
Freshly-ground black pepper
½ cup red wine
Few glasses red wine or cognac
Nice salad for an appetizer (hopefully with a homemade dressing)
Set up a charcoal grill for direct and indirect heat.
Heat a large pot of water to a rolling boil. Add potatoes and cook for 10 minutes.
10 minutes
Shock potatoes in a bowl of ice water, drain, and pat very dry with paper towels.
Place potatoes on a cooling rack and let dry for 2 hours.
2 hours
Combine remaining roast potatoes ingredients in a large stainless steel bowl. Add dry potatoes and toss to coat.
Place potatoes on a 13x9-inch baking pan and bake at 450°F for 25 minutes.
25 minutes
Meanwhile, prepare the steaks: Brush steaks with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and rub herbs into flesh.
Grill steaks, covered, over direct heat, for 1¼ minutes, then rotate 90° and cook for another 1¼ minutes. Flip and repeat 1 more time.
1¼ minutes
Move steaks to indirect heat and cook, turning often, until internal temperature reaches 143°F for medium rare.
Remove to serving platters and top each with 1 tablespoon of the butter. Keep warm in a 200°F oven.
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.
8 minutes
Place potatoes on serving platters. Garnish with sprigs of rosemary, if desired. Serve.