Saturday, February 25, 2012

Burt's Juicy Steak and Baked Potato

Weather is a funny thing. Particularly Georgia weather. One day it's cool as a cucumber outside and the next thing you know, the air conditioner is working overtime trying to cool down our warm, stagnant house.

Such annoyances occur quite often in every season in Georgia. (except for the summers, which are pretty much just painstakingly hot). But the thing I love about these little weather hiccups is being able to barbecue in February. SO AWESOME!

Which is how I came to eat a magnificently charcoal grilled steak on a crisp, February night alongside Alton Brown's perfectly crisp oven baked potatoes LOADED WITH CHEESE! Can you say, Yum?

Burt's juicy steak and baked potato
  • Good cut of Angus beef steak
  • baked potatoes
  • oil
  • salt
  • pepper
For the steak
Let steaks come to room temperature. Season well with salt and pepper on both sides.

Get your grill going. When the fire is ready, place steaks on grill for 3 minutes on each side, for medium rare. Let the flame grow high and let the grill rack get a good flame to get a nice char on your steak. note: placement of steak on grill determines how fast it cooks. Center of the grill cooks faster, outer cooks slower. To avoid overcooking your steak, carefully manage your cooking time and steak placement.

For the potatoes
Preheat oven to 350 degrees. Scrub your potatoes with a brush. Dry completely. Take a fork and make 8-12 slits in each potato. Rub oil and salt over each potato. Place potatoes directly on top rack in the center of the oven. Cook for one hour or until skin is crispy and inside is soft. note: Time increases by 10-15 minutes with more than 4 potatoes. When potatoes are done make a slit down the center  and push both ends inward to open potato. Add butter and sharp cheddar cheese in the center. Place back in oven on broil until cheese is melted, roughly 1 minute. Eat with a smile!

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