Cookbook:Steakhouse Dinner

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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.

Ingredients[edit | edit source]

Steak[edit | edit source]

Potatoes[edit | edit source]

  • 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 | edit source]

  • 4 assorted bell peppers, sliced into 3-inch strips
  • 1 Tbsp olive oil
  • Salt
  • Freshly-ground black pepper
  • ½ cup red wine

Misc.[edit | edit source]

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

Procedure[edit | edit source]

  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-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, 1 ¼ minutes, then rotate 90° and cook for another 1 ¼ 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 one 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.