Steaks and Baked TatersJune 8, 2013 at 6:49 pm | Posted in Baked Potatoes, Main Dish, Ron's Own Creation, Steak, Uncategorized | Leave a comment
As you know, we are carnivores. Tonight I prepared something I’ve made before: Oh My Steak! It’s a recipe I found on Pinterest, from a pin by Lauren at Lauren’s Latest. I also made baked potatoes, the way my hubby taught me.
Ingredients for Baked Taters:
3 baking taters
3 egg whites
Preheat oven to 350 degrees F. After scrubbing your potatoes under cool water, poke holes in them. I typically poke two holes on each “side” and one on each “end” of the potato. Then, give your tater a bath in the egg white. Make sure you completely get the potato wet.
Ingredients for Steaks:
3 ribeye steaks
Morton Season-All Seasoned Salt (for hubby’s steak and mine, too)
McCormick Grill-Mates Montreal Steak Seasoning (for Daniel’s steak)
butter…..lots of butter
Take the steaks out of the fridge about 20 minutes before you’re going to prepare them; season according to taste.
Grab a cast iron skillet. I needed my cast iron skillet plus another skillet because my steaks were so big! Lauren uses olive oil, but I start with butter; in each pan, put about 2 tbsp. of butter and set the skillets on burners that are turned to medium-high.
Flip the steaks and add some butter to each steak, maybe a couple of tablespoons. Set the skillets into the same oven where your taters are baking; mine fit on a rack below the potatoes. Let them bake for about 6 minutes.