My husband and I like to do a big meal every other week or so. We call it our Sunday steak night, it’s our way of ending on weekend with a bang before we get back to work on Monday. He cooks the meat and anything else I need grilled and I fix the sides. This week we had steak, grilled corn on the cob, roasted garlic, grilled onions and twice baked potatoes. I know it sounds like a lot of food for two people, but come on you would eat it all too if you cooked all this.
Don’t get me wrong we do like to do a “date night” from time to time, but when you like to cook and you go out to eat it feels like you wasted money on bland food. Not to mention the gas prices now a days!
There’s really no recipe to how we season our steaks. It’s a splash of olive oil and a shake shake shake of a little of everything flip it over olive oil and another shake shake shake and then cover it and let it marinate overnight in the fridge. The picture of meat above happens to be 2 steaks and boneless ribs on the right. While we had all the seasoning out we added it to that as well. See my earlier post of some boneless ribs here.
For my twice baked potatoes I like to take 2 small brown baking potatoes, peel them, cover them in plastic wrap and pop them in the microwave. When they’re ready I add in a tablespoon of butter, 1/4 cup sour cream, cheese, baking bits and green onion to taste, salt and pepper. Once combined place in a baking dish and top with additional cheese. I then pop it in the oven under broil until the cheese is melted. (Sorry I couldn’t get a pretty finished picture!)
Next we seasoned them with a little olive oil, crushed red peppers, garlic salt, crushed pepper, cayenne and lemon pepper. This is more to taste but it’s the same as the steaks which is shake shake shake. Then I top it off with 2 big scoops of butter. I then double wrap the onions because they always seem to leak butter when they start cooking down.
Here’s how they look once they start cooking down and start to caramelize. We like to open it towards the end to let some smoke add to the flavor of the onions. I’ve also done this on the stove in a skillet when I’m short on time, but count on at least 30 mins on the grill.
Nothing says summer time BBQ like sweet corn on the cob. While I’m preparing for the BBQ I like to soak my corn in water for at least 30 minutes to an hour. This way the husk won’t burn as soon as you put them on the grill and it’ll keep the corn from drying out. I don’t do anything fancy with them I let the natural sweetness come out as it cooks.