Recipe courtesy Sandie Jarrett
Grilling ‘Steakhouse’ Steaks
Over the last several years, I have developed a love affair with thick, juicy, 'Steak House' style steaks served with a fluffy, salt crusted baked russet potato and a crisp, chilled wedge of lettuce tipped with creamy blue cheese dressing. Forget those wimpy little strips of beef that butchers call ‘steak’ and bring on the beef! Lightly seasoned with a brush of Santa Fe Bread Dipping Oil or Olive Oil and a sprinkle of peppered salt, a 1-1/2 inch thick, bone-in New York Strip can be grilled to perfection on a gas grill in less than 30 minutes.
Let the steak be the center of attention. Simple seasoning allows the elegance of the meat to shine through. Additional seasonings can be added, by the diner, at the table. Little dipping dishes with Worcestershire sauce or steak sauce are a nice touch, as are herb butters, and dry seasonings.
1-1/2 inch thick New York Steaks (bone-in) - 1/2 - 1
steak per person
Santa Fe Chili Bread Dipping Oil
Peppered Sea Salt
About 30 – 40 minutes before grilling, remove the steaks from the refrigerator and dab with a damp paper towel to remove any residual blood. Brush both sides with a whisper of Santa Fe Chili Bread Dipping Oil and season with Peppered Sea Salt. Allow the meat to reach room temperature before grilling.
Preheat the grill (we like our gas BBQ with a lid) to 375° to 400°F. Grill steaks, with the lid closed, for about 10 minutes, or until a nice, brown crust forms. Turn the steaks over and continue cooking, covered, until cooked to your preference. If prefer, you can grill your steaks on an open grill.
Remove the cooked steaks from the grill, cover with foil, and allow the meat to rest for 5 minutes before cutting or serving. This resting period allows the meat juice to congeal, so that the juices do not run out of the meat when it is cut.
Baking russet potatoes in a bed of Kosher salt permeates the potato, softening the skins and adding a fluffy texture to the inside.
Top split baked potatoes with your favorite topping and serve piping hot.
Spread an even layer of Kosher salt over the bottom of a 13 X 9 X 2 inch baking pan.
Rub potatoes with olive oil and then roll in the salt filled baking pan to coat the skins. Nestle the potatoes in the salt, broad side down, leaving space between each potato. then sprinkle the tops of with additional salt. Place 4 garlic slivers and a Rosemary sprig on top of each potato.
Cover the baking pan with foil and place in the preheated oven. Bake for 1 hour, or until almost tender.
Remove the almost cooked potatoes from the oven, discarding the foil, garlic and Rosemary. Brush the tops of each potato with a little olive oil, then turn the potato over so the oiled side is now in the salt. Brush the newly exposed tops of each potato with olive oil and then sprinkle with salt. The potatoes are hot so handle with an oven mitt! Return potatoes to the oven and finish cooking until the interior is tender when pierced with a fork, about 15 - 20 minutes.
To serve, place hot potatoes on a service platter or individual dinner plates. Brush off all or as little of the residual salt as your taste dictates. Split lengthwise, top with your favorite topping and enjoy!
Preparing the Mushrooms
1/2 pound white mushrooms, cleaned and
sliced 3/8" thick
Parmesan-Garlic
Bread Dipping 'Pesto',
1
tablespoon of the oil and 1 tablespoon of the cheese mixture
Peppered Sea Salt Blend
Pour off about a tablespoon of oil from the Parmesan-Garlic Bread Dipping 'Pesto' and heat in a medium skillet. When the oil is hot, add the mushrooms and sauté until the mushrooms begin to soften. Remove from heat, season with a pinch of Peppered Sea Salt Blend and a tablespoon of the cheese mixture from the pesto.
Taste and adjust seasonings, if desired, adding more of the cheese mixture.
Salt used to bake potatoes in can be shifted and reused the next time you bake potatoes.
Room temperature meat browns better and cooks more evenly than cold meat.
Dry meat browns better than meat that is dripping with marinade.
Prevent steaks with an edge of fat from curling up by slashing the fat, at one inch intervals, to just where the fat is connected to the meat.
Test meat for doneness by inserting an instant read thermometer about 1 inch into the SIDE of the meat.
Rare is 120° to 130°F
Medium is 140° to 150°F
Well Done is 165° to 175°F
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