Grilled Steak and Loaded Baked Potatoes:- A classic and substantial dish that is ideal for any occasion, whether it’s a weekend dinner with family or a gathering with friends, Grilled Steak and Loaded Baked Potatoes are the right combination of ingredients. The purpose of this article is to provide a step-by-step guide to the preparation of these foods, with the goal of ensuring that they are both delicious and enjoyable.
Grilled Steak and Loaded Baked Potatoes
Whether it’s a weekend meal with family or a get-together with friends, Grilled Steak and Loaded Baked Potatoes are the perfect combination of ingredients to make a dish that is both traditional and hearty. This recipe is perfect for any occasion. The purpose of this article is to provide a step-by-step guide to the preparation of these dishes, with the intention of ensuring that they are not only delicious but also fun to consume.
Ingredients:
- 2 boneless ribeye steaks (about 1 inch thick)
- Salt and freshly ground black pepper
- Olive oil
- Garlic powder
- 2 tablespoons butter
- Fresh herbs (optional, for garnish)
Instructions:
Put the steaks in the oven: To begin, remove the ribeye steaks from the refrigerator and let them to come to room temperature. This should be done approximately thirty minutes before the cooking process actually begins. This ensures that the cooking is uniform. Paper towels should be used to remove any extra moisture from the steaks before they are cooked.
Add a good amount of salt, pepper, and garlic powder on both sides of the meat, and then season it with garlic powder. Grill should be preheated: Preheat your grill to a high temperature (about 450-500 degrees Fahrenheit or 230-260 degrees Celsius). In order to prevent food from adhering to the grill grates, make sure they are clean and well-oiled.
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How to Grill the Steaks: In order to prevent the steaks from sticking together, lightly brush them with olive oil on both sides. Take the steaks and place them on the hot grill. Cook them for approximately four to five minutes per side for medium-rare, or increase the cooking time according to the level of doneness you choose (add one to two minutes per side for medium, and so on).
Steaks should not be pressed down with a spatula since doing so can cause the juices to be released and cause the meat to become dry.
Not required: An additional layer of flavor can be achieved by placing a tablespoon of butter on top of each steak during the final minute of cooking. Allow the butter to melt and baste the meat from time to time.
Put the Steaks to Rest: After the steaks have reached the desired level of doneness, remove them from the grill and allow them to rest for approximately five to ten minutes on a cutting board or plate that has been covered with aluminum foil. As a result, the liquids are able to redistribute themselves throughout the flesh, which results in a steak that is juicy.
Provide: The steaks should be sliced against the grain and arranged on a serving tray once they have been allowed to rest. If you so choose, garnish with fresh herbs, and serve immediately atop baked potatoes that have been stuffed with ingredients. Baked potatoes stuffed with filling
Nutrition:
- Calories: Approximately 300-400 calories (varies with size and toppings)
- Carbohydrates: Around 50-60 grams
- Protein: About 10-15 grams (mainly from cheese and sour cream)
- Fat: Approximately 8-15 grams (mainly from cheese, sour cream, and butter)
- Fiber: About 5-8 grams
- Calcium: Around 150-200 milligrams
- Vitamin C: Approximately 20-30 milligrams