Steakhouse Dinner

Instructions

Set up a charcoal grill with a hot direct zone and a cooler indirect zone. Bring a large pot of water to a rolling boil, add the potatoes, and cook them for 10 minutes.

Plunge the potatoes into a bowl of ice water, drain them, and pat them very dry with paper towels. Spread them on a cooling rack and leave them to dry for 2 hours.

In a large stainless steel bowl, mix the salt, pepper, olive oil, garlic, dried rosemary, and dried thyme. Add the dry potatoes and toss until coated, then spread them in a 13x9-inch baking pan and bake at 450°F for 25 minutes.

While the potatoes bake, brush the steaks with extra-virgin olive oil and season them with salt and pepper. Rub the chopped rosemary and thyme into the meat.

Grill the steaks covered over direct heat for 1¼ minutes, turn them 90° and grill another 1¼ minutes. Flip them and repeat both sides once more to build a crust.

Move the steaks to indirect heat and keep turning them until an instant-read thermometer reads 143°F for medium rare. Transfer them to serving platters, top each with 1 tablespoon of butter, and keep them warm in a 200°F oven.

Heat a 10-inch straight-sided sauté pan over medium-high heat. Add oil and the pepper strips and cook for 8 minutes, shaking the pan often, then move the peppers to the platters.

Add the roast potatoes to the platters, garnish with rosemary sprigs if you like, and serve with a salad to start and red wine or cognac.