If you did an informal survey of a typical group of people in the United States as to their favorite dinner—steak & baked potatoes would win hands down. Not only do people love this simple meal, but it’s so easy to do. And mostly do in advance..
Rib Eye Steak
First step is to add some flavor to your steak (I’m using a ribeye). Since I had to put this dinner together quickly, I used Dale’s Steak Seasoning.
Dale's Steak Seasoning
I marinated the steak about 15 minutes after dousing both sides with a little Dale’s. This also serves to bring your steak to room temperature which is important before you cook it.
While the steak was resting, I pulled my potatoes from the oven (350 for about 50 minutes) and let them cool a few minutes while I mixed sour cream, butter, horseradish, scallions, salt & Tabasco, shredded Cheddar Cheese and the insides of the potatoes (after slicing a thin oval of skin off the top of the potatoes so I could easily scrape them out with a spoon).
Fillling for the Stuffed Potatoes
Stuffed and topped with more shredded Cheddar, I put them back in the hot oven(which was turned off) to heat.
In the Oven
A package of fresh Shitake Mushrooms gently sautéed in butter and when they were soft, I added salt, pepper and minced fresh garlic and let them cook some more.
Shitake Mushrooms & Garlic
The salad was simply leaf lettuce with shredded carrots and sliced radishes dressed with a vinaigrette.
Salad before Tossing
Our steak was briefly grilled and rested for 15 minutes before slicing. It was delicious.
Steak needs red wine, so we opened a Firefly Ridge 2007 Central Coast Merlot. Deep purple color in the glass, spicy to the taste with berry flavors and it went well with the steak. I think this was a Safeway wine and at under $10 a ‘good buy’.
Grilled Steak, Stuffed Baked Potatoes, Sauteed Mushrooms, Green Salad and a glass of wine. Classic American Food.
Grilled Rib Eye Steak
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