Meat and Potatoes 101: Steak, baked potato and grilled vegetables, steak recipe, grilling steak, grub for guys

Meat and Potatoes 101: Steak, baked potato and grilled vegetables

Recreation Channel / Bullz-Eye Home

Hey guys -- whether you want to impress your lady (assuming she eats meat) or your buddies who are coming over for the big game, or even if you’re just cooking for yourself and have a hankering for steak, I’ve got a simple menu for you along with some easy preparation tips.

Now, I'm assuming that you know how to operate a basic grill. If you don’t, you can refer to Bobby Flay’s website for help with that. Then I’ll help with the rest!

Here is what you’ll need, assuming two people (or one really hungry dude):

2 New York Strip steaks
2 Idaho baking potatoes
1 bunch asparagus
1 red or yellow bell pepper
Olive oil
Kosher salt
Black pepper

First things first -- if you want a good baked potato, use the brown Idaho type, and don’t ever microwave them. Microwaving a potato is the man-law equivalent of putting orange slices in your beer. So rinse the potatoes, being sure to scrub off those gnarly dirt specks. Wipe them off with paper towels and stick in the oven at 450 degrees for one hour, flipping over once at the 30-minute mark.

When you’re at that 30-minute mark, get your grill pre-heated. I like to do the vegetables first because they cook quickly and you can keep them warm while preparing the steak. For the asparagus (yeah, it makes your pee smell funny, but it tastes damn good off the grill), rinse and break off the rough ends. Sprinkle liberally with olive oil, and a few sprinkles of salt and pepper. Take the bell pepper, cut off the top, and then remove the inner membrane and seeds. Cut that in half and sprinkle that with olive oil, salt and pepper as well. Throw these on the grill, being careful not to let asparagus fall through the grates. Depending on how thick the asparagus is, cooking time ranges from two minutes to five minutes. Once it starts to brown, remove from the grill onto a plate and cover with foil. The bell pepper will take up to 10 minutes, and you’ll want to flip it a few times until charred nicely. Remove that to the plate with the asparagus.

For the steak, I like to use New York strip, and not because I’m from New York. They are sometimes pricey but almost always tender and tasty. Sprinkle both sides liberally with salt and pepper, and slap them on the grill. Trust me, you don’t need frou-frou marinades for steak either, because the salt and pepper will bring out the natural flavor nicely. Grill to desired doneness, which can be anywhere from five minutes for rare to 12 minutes or so for more well done (a meat thermometer is also not a bad investment). If you really want to look like a pro, after flipping the steak a third time, move it at a 45-degree angle for criss-crossing grill marks. Once you flip it over and see you’ve done this properly, pounding your chest is optional.

By the time the steaks are done, your potatoes should also be ready. Put everything on a plate, and bring some butter and sour cream to the table for the potatoes. Steak sauce is optional, but I’m telling you, you won’t need it if you follow this simple steak recipe.

That’s it. Throw in a nice bottle of red wine or a hearty beer (check out our beer reviews for recommendations), and you’ve got a meal that’s simple and yet restaurant quality.