Another grilling adventure! Tonight it was steaks, baked taters and mushrooms. The last time I made baked potatoes on the grill, the skins burnt. So tonight, I tried something different, thanks to Better Homes & Gardens! I purchased their “GRILL IT!” magazine today and it had an ingenious idea! When you need to grill some foods on DIRECT heat and some on INDIRECT heat, all you have to do is start your fire and when you’re ready to throw the food on, arrange your charcoal into a CIRCLE around the grill and leave the center clear. The center is your INDIRECT heated area while the hot charcoal is the DIRECT heat.
Wow! Why didn’t I think of that? I prepared the potatoes Ron’s way: scrub them, give them a bath in egg white and roll them in Kosher salt. I put them in the center of the grill – INDIRECT heat for about an hour. Ta-da! They turned out beautifully, didn’t they?Then, I got my mushrooms ready by slicing them up, spraying them with olive oil, then sprinkling garlic powder and salt over them. They got to cook in the INDIRECT heat of the grill and the steaks went on the DIRECT heat. I shuffled the coals around once I took the potatoes off, so that the steaks would all cook and be finished together.I must apologize for the lack of pictures after this…everything was so delicious that I just didn’t have time to CLICK any pictures!
Ah, steak! My teen said he could live on steak every day. He probably could 🙂
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.
three baking potatoes – scrubbed clean
frozen corn on the cob – I used Green Giant Nibblers (3 Nibblers per person – we love corn)
three steaks – at least 1/2 inch thick or even 3/4 inch would probably be better – I used Top Sirloin
Heinz 57 Sauce
Now if you recall the meal of April 13, my potatoes weren’t completely cooked and I ended up popping them into the microwave. I told myself this time to use SMALLER potatoes and then I wouldn’t have that problem. So, I purchased smaller bakers but still had the same problem! They weren’t finished at the end of the six hours. The potatoes ended up in the microwave for about ten minutes and then they were ready to eat.
While the idea of cooking everything together for six hours is a GREAT idea, it hasn’t worked for me. If you figure out the trick to this meal, please let me know!
This most excellent and simple to make supper comes courtesy of 5 Dinners in 1 Hour.
The only problem I had with this recipe was self-made. I love baked potatoes. Really, really LOVE baked potatoes. So, when I purchase bakers, I typically buy HUGE potatoes. Problem is, they weren’t cooked all the way through when everything else was ready. I tossed the three of them into the microwave for about five minutes, though, and solved that problem!
OH, and also, I put my steaks in FROZEN and started on HIGH for 4 hours, then turned to LOW for the remaining 2 hours. You know me, I can’t follow directions perfectly, I always have to do something different!
steaks (I purchased 4)
1/2 cup A1 Steak Sauce (or Heinz 57)
baked potatoes, 1 per person (caution: not too big!)
corn on the cob (I used fresh, original recipe says you can use frozen)
canola oil spray
Place steaks on bottom of crock pot. Pour steak sauce over top.
Take a layer of foil, spray it with canola oil and set oil-side down on steaks.
Wrap potatoes in foil, set them on top of steaks.
If using frozen corn, wrap individually in foil, set along side of potatoes.
Set on LOW for 6 hours.
Now, if you were like me and used frozen steaks, here’s what I did:
Set frozen steaks on bottom of crock pot and cover with steak sauce. Cover with layer of foil (sprayed side down). Set foil-wrapped potatoes on top of steaks.
Set on HIGH for 4 hours. At the end of 4 hours, remove potatoes and slide steaks around to separate them. Top with potatoes.
Set on LOW for 2 hours. Then, if you have fresh corn, spray with butter spray and wrap individually. Set on top of steaks and potatoes. Let cook for about 20 minutes.
Let the steaks rest for 5 minutes before serving.
My potato sort of exploded when I squeezed it open to butter LOL
Supper tonight was memorable! I found an interesting Pin and followed it to the original link at Lauren’s Latest. We love steak. I don’t think there’s any way possible for the three of us to ever become vegetarians. I have friends who are vegans and I just know I couldn’t do it. Meat! Gimme meat!
Here’s how I fixed this memorable meal.
4 steaks – I purchased shoulder petite tender medallions – a bit expensive, but OH so worth it!
salt and pepper
butter – a LOT
Preheat oven to 350 degrees F. Grab your cast iron skillet, pop in about 3 tablespoons of olive oil and two tablespoons of butter and pop it into the oven while you prep the rest of the meal.
Salt and pepper both sides of the steaks. Let them sit a while – mine sat while I peeled potatoes and got them going in their bubbly bath. I also took this time to prepare my fresh asparagus, popping off the woody bottoms, salting them with Kosher salt and getting them ready to be roasted.
Remove hot skillet from oven.
Set it on the stove and turn the burner up to HIGH. When the olive oil and butter is super HOT, very CAREFULLY add each steak. Mine fit perfectly.
Okay, now for the hard part: don’t touch, don’t turn, don’t do anything but watch them sizzle. You can turn the stove down to medium-high if you are worried about them but you really want them to get a nice sear. Let them sear for 5 minutes. Grab a stick of butter – gently flip each steak and put a couple of pats of butter on each steak.
My goodness! If my family doctor saw this, she’d yell at me for sure. Now, grab your potholders and set the whole cast iron skillet back into the hot oven – for five minutes.
Continue prepping the rest of the meal. I had a pound of fresh mushrooms that I quartered and tossed into a skillet with a couple of pats of butter and a huge garlic clove, minced. I started cooking it on low.
My asparagus was just waiting for the steaks to come out, so that they could take over the oven.
At the end of the five minutes, carefully remove the skillet from the oven. Oh my!
Remove steaks to a serving plate but DON’T slice or cut into them – they have to rest for 5 minutes at least. I popped in my asparagus and set the timer for 7 minutes.
Now I turned my mushrooms up to high and kept stirring them around, letting them get nice and browned.
They turned out so pretty – didn’t they? Okay, time to remove the asparagus from the oven and plate it.
What do you think? Oh and my teen found some fresh onions outdoors and brought them in, washed them and chopped them up for the buttery potatoes. They were an incredible addition to the potatoes; usually I add chives or parsley.
The steaks were nice and rare, the mushrooms were perfectly garlicky and buttery, the asparagus was crispy and delish, the potatoes were oniony, and I ate too much. All three of us did.
Paula Deen would be proud of all of the butter at our table tonight. I used one whole stick on just the steaks!
Delicious! Thank you, Lauren, for sharing your beautiful steak recipe. I will DEFINITELY do this again. And again.