Every once in a while couples must take time out just for each other: play some light music, pull the cork out of a nice bottle of wine, roast some potatoes (sweet and/or savory golden), heat the coals on the grill and throw some tender steaks and cook to proper perfection. Oh-yeah, that’s the ticket to throwing the doors to romance wide open.
Come; take a comfortable seat at our cozy table. Dinner is served!
A simple romantic meal for two
1/4 cup (about) Mr. Yoshida Original Gourmet Sauce
2 3/4-pound [roughly] rib-eye steaks (bone-in)
Sprinkling of salt to taste
Sprinkling of pepper to taste
Light sprinkling of freshly ground nutmeg
In a platter pour the gourmet sauce and coat both sides of steaks. Add salt, pepper and nutmeg to both sides; set meat aside on counter to marinate while you prepare potatoes, followed by prepping the grill, according to manufacturer’s instructions.
Important Note: These steaks were cooked on a charcoal-fire in a kettle grill. Time and heat may change if you are using a gas grill, so please adjust accordingly.
Prepare your outside grill at this time.
1 tablespoon, each of, rendered bacon grease, butter, and extra-virgin olive oil
1 pound baby Yukon Gold potatoes (or fingerlings), scrubbed clean, cut in half (blotted well with paper towel)
Salt, pepper, granulated onion and garlic powder [all] to taste
In a large frying pan, on the large burner, over medium heat, add fats, when sizzling hot add potatoes and give them a good tossing to coat each potato well. Add rest of ingredients, toss well to combine, cover pan and cook until tender, stirring occasionally. When potatoes are just about fork tender remove the lid and turn the heat to medium-high, and fry potatoes until they are a nice golden-brown.
Take potatoes off heat and keep covered while you grill the steaks.
For three-quarter pound steaks — rare to medium — cook about 4 minutes each side as follows:
- 1st side of steak, 30 seconds uncovered, cover for about 3½ minutes.
- 2nd side of steak, 60 seconds uncovered, cover for about 3 minutes.
Serve immediately and enjoy with a glass of cabernet sauvignon or an old vine zinfandel.
Cook with heart; eat with gusto. Buen Provecho!