Cookbook: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.

Steak

 * 4 ea. (24–32 ounces) strip steaks
 * 1 ¼ tsp rosemary, finely chopped
 * 2 tsp thyme, finely chopped
 * Salt
 * Freshly-ground black pepper
 * Extra-virgin olive oil
 * 4 tbsp unsalted butter, divided

Potatoes

 * 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

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

Other

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

Procedure

 * 1) Set up a charcoal grill for direct and indirect heat.
 * 2) Heat a large pot of water to a rolling boil. Add potatoes and cook for 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, for 1¼ minutes, then rotate 90° and cook for another 1¼ 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 1 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.