Ribeye Steak and Loaded Baked Potato

 Ribeye Steak


1 Ribeye steak preferable prime cut that is approximately 1 1/4 - 1 1/2 inch

NOTE: this is a 12-16 oz. steak.


Salt and pepper to taste


Take the steak out of the refrigerator at least 30 minutes before grilling to bring the meat to room temperature,


While the steak is resting, get your grill or grill pan to 450-500 degrees.


Season steak with salt and pepper on both sides.


Place the steak on the grill and close the lid. Cook for 6 minutes.  Rotate half the way through so there are nice grill marks on the steak. 


Flip the steak and cook approximately 12 minutes or until the internal temperature reaches 140-145  medium.   

For medium rare, the internal temperature should read 130-135.  That will be a total cooking time  of 14-16



Loaded Baked Potato


2 Large russet potato, scrubbed clean

4 slices of bacon

2 green onion

4  tbsp soften butter

1/4 cup  sour cream

1  cup shredded cheddar cheese

Salt and pepper to taste


Preheat the oven or grill to 400 degrees.  Pierce scrubbed potatoes 3-4 times and wrap potatoes in foil.


Place wrapped potatoes in the oven or on the grill for 30-40 minutes.  When a sharp knife easily goes through the potato skin and its flesh, the potatoes are done.


In a skillet, cook slices of bacon until it is crispy.  4-5 per side.  Drain bacon on a paper towel on a plate.  Finely chop the slices.


Slice green onions and shred cheddar cheese.


When the potatoes are done, slice vertically halfway through the potato and scoop out the flesh into a mixing bowl.


Lightly mash the potato flesh and add bacon, green onion, soften butter, sour cream, cheddar cheese and salt and pepper.  Gently combine.  Put mixture back into the potatoes.  Place potatoes back in the oven for 7-10 minutes or on  the grill for 5-7 minutes.



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