NY Strip Steak with Twice Baked Potatoes

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NY Strip Steak with Twice Baked Potatoes

Why pay so much at a steak house when you can make equally good if not better steaks right at home? The key to this recipe is layering the dry rub when marinating. This is sure to satisfy your taste buds and impress your family and guests! I'll also guide you through some of the grilling instructions too.

Prep Time15 mins

Cook Time35 mins

Resting Time10 mins

Total Time1 hr

Course: Main Course

Cuisine: American

Keyword: Grill, NY Strip, Steak

Servings:

Calories: 630kcal

Cost: $25

Equipment

Microwaveable safe plate
Baking sheets
Parchment Paper (Optional)
Mixing Bowl

Ingredients

Dry Rub/Marinate

Seasoning Salt/Meat Tenderizer
Salt
Garlic Powder
Onion Powder
Black Pepper (Optional)

Twice Baked Potatoes

3 Small to Medium Potatoes (ie Russets)
3/4 cups Cheddar, American or Colby Jack Cheese shredded
3 strips Cooked Bacon, Chopped to top Potatoes
Pinch of Salt
2 tbsp Butter

Instructions

Dry Rubbing/Marinating the Steaks

This is a layered approach to dry rubbing your steak. Many folks combine ingredients into one container then rub the steaks. This technique will give you so much more complex flavors.
Place your steaks on a parchment lined baking sheet (I do this to promote a faster cleanup) :-)
First, you will want to sprinkle your steaks (could be NY Strips, Ribeyes, etc.) with a light coating of season salt. I put enough to lightly cover the steaks, focusing on the fat especially since that's where all your flavor is going to come from.
Now, at this point, I know many of you would probably like to take a meat mallet and pound the seasoning into the steak! :-). However, after living in apartments across the country, out of respect for the folks below you, you don't need to. You can use a regular fork to just press the seasoning into the meat. Do this with each layer that you do and make sure to season on both sides of the steaks
Next is the salt layer. Sprinkle each steak with a pinch of salt, again using the fork to press the seasoning into the steak on both sides.
Sprinkle onion powder on each side, again using the fork to press the seasoning into the steak on both sides.
Finally, add garlic powder on each side, once again using the fork to press the seasoning into the steak on both sides.
NOTE: My wife in particular, is sensitive to spice of any kind so I do not use pepper. However, please feel free to add pepper here at this step and do the same thing, using the fork to press the spice into the meat. You can also just add the pepper at the table as you are preparing to eat so each person can season to their liking.

Twice Baked Potatoes

Preheat your oven to 375F
Place your potatoes on a microwaveable plate.
Poke holes around the potatoes with a fork. You can also use a knife to make slits in the potatoes. This is to prevent them from bursting in the microwave. :-)
Cook the potatoes on high power for about 2min/50secs per potato. Example: 3 potatoes would require at least 7minutes and 30 seconds (or round up to 8 mins). Set them aside to cool just a bit.
Once cool enough to handle, cut the potatoes in half length-wise and place on a baking sheet.
Scoop out the inside of the potatoes, leaving a border around the potato so you can fill them. Place the "scoopings" into a mixing bowl.
To the bowl, add butter and cheese and mash the potatoes. It does not need to be a smooth mash. A rough mash is fine. Sprinkle with a pinch of salt and mix the potatoes together. (Hint: To make it extra rich and decadent, add 2ounces of Philadelphia Brand Cream Cheese.
Fill each potato skin with the mixture and top each one with just a bit more cheese and bacon bits and put in the oven
Place the stuffed potatoes on their baking sheet into the oven and cook for additional 10 minutes or until cheese is melted and gooey! :-)

Grilling the Steaks

Start your grill according to instructions. If you are unfamiliar with how to light the grill, please have someone familiar with the grill help light it for you. I will have an instruction video coming up in the near future of how to do this in case you are wondering. :-)
For cooking three steaks (even 4) you only will need the first two burners on and active. The key is NOT to make your grill too hot! Notice I have mine set to a Medium heat, not all the way up on High.
Place your steaks horizontally across the grill as pictured. Make sure you're doing this above the two lit burners. Close your grill top at this point and set a timer as follows for your first flip. I cook mine Medium Rare:
1:00 = Rare
1:50 = Medium Rare
2:00 = Medium
2:50 = Medium Well
3:00 = Well
As soon as your timer goes off, open the grill cover and flip each steak to it's opposite side, again keeping it horizontal as pictured. I normally just give each steak a gentle push to sear them and give nice grill marks. Reset your timer again as above for your desired cook preference as above. Close the grill cover and wait for the timer to go off.
When your timer goes off, open the cover and at this point leave it open for the rest of the cook. Flip your steaks over but now put them vertical as pictured. Give each one a gentle push to sear for grill marks. Leave the lid open and set your timer again for 1:00 Rare, 1:50 Medium, etc.
When your timer goes off, flip the steaks to the other side, leaving them vertical and press gently to sear them and give them their final set of grill marks. Make sure to leave your grill top open here as well.
When your timer goes off this last time, your steaks are done. Remove them from the grill, turn off your gas at the main tank line, and then ensure your burner dials are off. Place the steaks on your grill pan and let them rest for about 10 minutes for the juices to redistribute.

Salad

Fix up some of your favorite greens. This one here is just a really simple romaine heart that is chopped and added to the bowl. Sliced tomatoes are placed on top. Toss with your favorite light vinaigrette and you are set to go.

Final Product!

Enjoy your Masterpiece!

Nutrition