It’s hard to believe I’ve had the privilege of sharing half my life with my best friend. We’ve had our share of ups and downs over the years, as all couples do. Through it all, our friendship has remained strong. Here’s to you, Hubby on this day reserved for men who step up to the plate and give it their all. Happy Father’s Day.
We’re having a wonderful day on the old home-front, enjoying some of hubby’s favorite dishes. He’s a real meat and potato kind of guy – a good steak and a baked potato is all it takes to keep Hubby happy . . .
1 Large Porterhouse Steak Per Person, about 1 ½ inches thick, 28-30 oz each
Salt to taste
Johnny Trigg Champion Meat Rub to taste
This first step is very important – buy your steaks the day of grilling and not a day sooner. Have a conversation with your butcher – ask him to cut your Porterhouse about 1 ½ thick. Tell him to give you steaks that he would have cut for his own family, with a generous side of filet and New York Strip on either side of the bone.
DO NOT put the steaks in the refrigerator. Open the package, sprinkle with salt on both sides. Then sprinkle with Meat Rub, pat into steaks. Allow the steaks to rest on the counter at lease an hour or two to draw in the salt with the rub.
Build a nice fire in the grill. Get it good and hot with a light covering of ash.
For medium – sear steaks for about 4 minutes per side. Transfer to warming rack of grill while searing less-done steaks.
For Medium-Rare – sear steak as above, skipping the transfer to warming rack of grill.
Return steaks to be cook medium back to main grill alongside those to be grilled medium-rare. Lower coals (or raise rack, depending upon grill type) and continue to grill with the lid closed for about 5-6 more minutes. Raise lid, flip steaks, then close grill and cook an additional 5 minutes. (The medium steaks are on the grill about 30 minutes total, the medium rare about 20 minutes).
Remove all the steaks from grill, place on a platter and tent to keep warm. Allow steaks to rest for about 5-10 minutes to regain their juices.
While the steaks are resting, it’s the perfect time to load up a baked potato with all your favorite toppings – butter, sour cream, chopped chives, salt and pepper to taste.
Place steaks on individual plates and drizzle with any juices that have accumulated on the platter.
Ready, set, enjoy! These are so flavorful, so tender and melt in your mouth good!
Old-Fashioned Baked Potatoes
4 Large Baking Potatoes, washed
Salt & Pepper to Taste
1/2 Cup Grated Cheddar Cheese
2-3 Slices Bacon, Fried Crisp & Crumbled
Preheat oven to 400-degrees.
Wash potatoes, pat dry and rub skin with a small amount of olive oil and sprinkle with a little sea salt. Cut a small X in the middle of the potato on one side to allow steam to vent.
Place potatoes in the oven directly on the rack and bake for 45 minutes to 1 hour, depending upon size. (To see if the potatoes are cooked, remove largest potato from oven, and squeeze. Potatoes are done when there is no resistance.) Turn off heat, wrap potatoes in foil and leave potatoes in the oven until ready to serve.
While potatoes are baking, fry bacon crisp. Crumble and set aside.
To serve, unwrap potatoes most of the way, leaving foil on lower half. Press ends inward so potato “pops” open. Fluff potato with a fork, plate and serve with individual cups for garnishings: Butter, sour cream, chopped chives or green onions and bacon bits.
Have salt and pepper on the table for those who wish to use it.
The perfect side for Porterhouse Magic (above) or Grilling up a Tri-tip
For Hubby’s favorite cake, be sure to check out Happy Day Marbled Cake with Chocolate Buttercream Frosting