One way to enjoy those delectable potatoes is with a perfectly grilled steak.
Ing for 2 servings 2-1 lb each ribeye steaks, 1 1/4-1 1/2" thick, or use New York strip steak, filet mignon (tenderloin), 1 1/2 tsp k/salt, 1 tsp pepper 4 Tbsp butter 2 tsp minced fresh rosemary parsley or thyme 3/4 tsp minced fresh garlic
Instructions Sprinkle each side of steaks evenly w/ kosher salt. Let rest at room temp 45-60 min. Meanwhile in a small mixing bowl stir butter, rosemary and garlic. Set aside.
Heat a grill over moderately high heat, to about 450 to 500 deg. Sprinkle each side of room temp steaks w/ pepper. Grill about 3 1/2-7 min per side to desired doneness. Use an instant read therm in center of thickest portion. Let steaks rest off heat 5 min. Brush w/ garlic herb butter, slice and serve.
Notes Steak can be salted up to 48 hours in advance (if it's not about to spoil). If doing so just salt each steak and keep on a wire rack in the fridge uncovered.
STEAK DONENESS --- FDA recommends internal temp of 145 deg with a 3 minute resting period for food safety. Rare: 115 - 120 deg, serve steak at 125 deg. Medium rare: 120 - 125 deg, serve at 130 deg. Medium: 130 - 135 deg, serve at 140 deg Med-well: 140 - 145 deg, serve at 150 deg Well: 150 - 155 deg, serve at 160 deg.