Four 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before serving
Garlic Herb Butter
1 stick unsalted butter
3 cloves of garlic
1/4 tsp of salt
1 tbsp chopped fresh parsley
1 tbsp chopped chives
Bring butter to room temperature until it is soft enough to work with. Add all ingredients and mix thoroughly. Using a spatula, transfer butter from bowl into square of plastic wrap. Shape butter mixture into log shape and roll in plastic wrap. Twist the ends firmly. Refrigerate until firm. When ready to use, remove plastic wrap and cut butter into rounds. Place on cooked steak just before serving. Enjoy!
Twice Baked Potatoes
4 large baking potatoes
8 slices of bacon
1 cup sour cream
½ cup milk
4 tblsp butter
½ tsp salt
½ tsp pepper
1 cup shredded cheddar cheese (divided)
8 green onions sliced and divided
Preheat oven to 350 degrees
Bake potatoes in oven for 1 to 1 and ½ hours
Meanwhile, cook bacon on the grill. Chop and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Put potatoes on grill and cook for an additional 10 to 15 minutes
1 pound asparagus, trimmed and peeled (if desired)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Toss asparagus with 3 tablespoons olive oil, juice from one lemon, salt, and pepper. Place over a grill preheated to high heat and cook, turning occasionally, until well-charred and tender, 5 to 8 minutes.