Tonight we had a hankering for steak and potatoes! So grilled rib-eye steaks and mashed potatoes it is!! The weather may dampen our dinner plans, but we're gonna GO FOR IT!
I started with a "side-o-carrots" because we LOVE cooked carrots more than just about ANYTHING!!! Peel and slice carrots and drizzle with olive oil, sprinkle with salt, pepper, garlic powder, and thyme. Cook at 375 degrees for about 30 minutes, and you have some incredible carrots! BOOM!
Next, for the mashed potatoes, peel about one potato per person, quarter and add to boiling salted water. Cook for about 20-30 minutes, or until potatoes are fork tender. These potatoes were GINORMOUS, so it took 30 minutes.
Next, I drained the water from the potatoes and got ready to MASH!
Here's where we all discover that mashed potatoes are NOT SCIENTIFIC OR FUSSY!!!! I use a coffee mug to zap about 1 cup of milk for a minute to warm it up and get ready to add to the mashed potato!!
Add fresh pepper and salt to the potatoes, and use your favorite masher to smash those suckers! Then add milk, one tablespoon of butter per potato (tonight, 5 potatoes and 4 tablespoons of butter), and 1 cup of buttermilk! That will add tang and flavor without calories and fat!! I don't know if I'm buying tasty, "magical potatoes", but my mashed potatoes don't need cream, extra butter, or half and half. They're amazing just like this... (buttermilk)!!
Now, Here's where dinner and Mother Nature go to blows!!
Talk about beautiful rib-eye steak!!!! OMG! Fred Flintstone would be proud!! I rubbed the steaks with olive oil and my favorite spice rub for meat, McCormick Montreal Rub (though salt and pepper would be just fine)! Now, cue grill!!
So, I got those beautiful steaks on a high heat and was ready to grill medium rare, which usually takes about 4 minutes per side. But...
HOLY SHNIKEY!!! Mother Nature does not want these steaks grilled outdoors! So, after 4 minutes on the first side, and one minute on the second side, I grabbed those steaks and popped them into a 400 degree oven for 5 minutes.... and they were perfect! HECK YEAH!!!
Bistro style grilled rib-eye and roasted carrots with buttermilk mashed potatoes!!! So freakin' delicious! Don't let a monsoon get in the way of a tasty grilled delicious dinner!! Score: Gremlin Grill Warrior... one...
Rain... zero!
Tonight we had a hankering for steak and potatoes! So grilled rib-eye steaks and mashed potatoes it is!! The weather may dampen our dinner plans, but we're gonna GO FOR IT!
I started with a "side-o-carrots" because we LOVE cooked carrots more than just about ANYTHING!!! Peel and slice carrots and drizzle with olive oil, sprinkle with salt, pepper, garlic powder, and thyme. Cook at 375 degrees for about 30 minutes, and you have some incredible carrots! BOOM!
Next, for the mashed potatoes, peel about one potato per person, quarter and add to boiling salted water. Cook for about 20-30 minutes, or until potatoes are fork tender. These potatoes were GINORMOUS, so it took 30 minutes.
Next, I drained the water from the potatoes and got ready to MASH!
Here's where we all discover that mashed potatoes are NOT SCIENTIFIC OR FUSSY!!!! I use a coffee mug to zap about 1 cup of milk for a minute to warm it up and get ready to add to the mashed potato!!
Add fresh pepper and salt to the potatoes, and use your favorite masher to smash those suckers! Then add milk, one tablespoon of butter per potato (tonight, 5 potatoes and 4 tablespoons of butter), and 1 cup of buttermilk! That will add tang and flavor without calories and fat!! I don't know if I'm buying tasty, "magical potatoes", but my mashed potatoes don't need cream, extra butter, or half and half. They're amazing just like this... (buttermilk)!!
Now, Here's where dinner and Mother Nature go to blows!!
Talk about beautiful rib-eye steak!!!! OMG! Fred Flintstone would be proud!! I rubbed the steaks with olive oil and my favorite spice rub for meat, McCormick Montreal Rub (though salt and pepper would be just fine)! Now, cue grill!!
So, I got those beautiful steaks on a high heat and was ready to grill medium rare, which usually takes about 4 minutes per side. But...
HOLY SHNIKEY!!! Mother Nature does not want these steaks grilled outdoors! So, after 4 minutes on the first side, and one minute on the second side, I grabbed those steaks and popped them into a 400 degree oven for 5 minutes.... and they were perfect! HECK YEAH!!!
Bistro style grilled rib-eye and roasted carrots with buttermilk mashed potatoes!!! So freakin' delicious! Don't let a monsoon get in the way of a tasty grilled delicious dinner!! Score: Gremlin Grill Warrior... one...
Rain... zero!
Wow! That looks amazing! I, of course, love the "play by play" narrative of these posts. Am I reading a recipe or a sport's playbook ;)As an aside...where do you get your beef?
ReplyDeleteI literally stood out in the rain, determined to finiish these on the grill, but it was so wet, the grill went out... dag gone grill was flooded!! These rib-eyes were from Big Y. I get them when they're on special. Each of these steaks serve about 2 people in our hungry house. The carrots were gone in seconds! Poof... gone! Simple and amazing!!
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