Steak and baked potato never dissapponts! Steak (rib eye) * Pat dry, coat in olive oil, and coat each side generously in kosher salt and black pepper * Preheat grill to get it nice and hot (set to high heat, you want it around 450-500 degrees) * Please your steak directly on the grill, close cover, and let cook about 2 minutes. * After 2 minutes, rotate your steak 90 degrees while on same side (if you want grill marks). Close cover and let cook 2 more minutes. * Flip the steak and repeat above (cooking for another 4 min or so total on second side) * Use a meat thermometer to check temperature. I take off around 125 internal temp (med rare). * Total cook time will depend on size of steak but our took about 8-10 minutes. Grill cook times will vary depending on size of steak, so adjust accordingly. * After you remove from the grill, cover and let rest for about 5-10 minutes before slicing. Baked Potato * Wash and pat dry * Poke holes all over the potato with a fork * Coat in olive oil and sprinkle with kosher salt * Line a baking sheet with tin foil. Roast in the oven at 425 for about 40-60 minutes (this will vary greatly depending on size of potato). * When I serve, I add a little bit of herbed butter, chives, salt and pepper. Herbed Butter: * I mixed together about 4 tbsp unsalted butter, a spoonful of garlic chili sauce, spoonful of chives, spoonful of parsley, salt, and pepper Shallot Red Wine Sauce * Add 2 tbsp of olive oil to your pan and heat over medium heat * Add 1 diced shallot and sauté for a few minutes, stirring frequently so it doesn’t burn. * Add 1 tbsp + 4 cloves minced garlic and saute for a few minutes. * Add about 1/3 cup red wine. Let it bubble and begin to reduce. * Once it has reduced a good amount, add a splash of chicken or beef broth. * Let it reduce again and then add a splash of heavy cream. * Keep stirring until it thickens. Kill the heat and add some salt, pepper, and a little more butter. #dinner #dinnerideas #dinnerrecipe #dinnerinspo #mealinspo #steakinspo #steakdinner #steakrecipe