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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.
Ingredients
- strip steaks, 24–32 ounces4
- rosemary, finely chopped1 1/4 tsp
- thyme, finely chopped2 tsp
- salt
- black pepper, freshly ground
- extra-virgin olive oil
- unsalted butter, divided4 tbsp
- redskin potatoes, unpeeled, cut into 2-inch cubes2 lb
- salt1 tbsp
- black pepper1 tbsp
- olive oil3/4 cup
- garlic, minced1 tbsp
- rosemary, dried1 1/2 tsp
- thyme, dried1 tbsp
- assorted bell peppers, sliced into 3-inch strips4
- olive oil1 tbsp
- salt
- black pepper, freshly ground
- red wine1/2 cup
- red wine or cognac, a few glasses; or cognacglass
- salad, for an appetizer, preferably with homemade dressing
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
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.
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.
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.
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.
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.
Place potatoes on serving platters. Garnish with sprigs of rosemary, if desired. Serve.