Steak 'n' Potatoes

Friday April 11

This basic meal is one we have pretty often, though God is in the details: what cut of steak, how thick, what kind of potatoes, prepared how, with what tasty little sauces and accompaniments?

Today it was a T-bone cut an inch and a half thick, thanks to the courteous butcher at our local IGA. We did it on the indoor grill, using the frequent-flipping method.
Took it off when just a bit past rare, and let it rest for five minutes (that was all we could tolerate, we were slavering so hard) before carving it in half, giving each a part of the tenderloin, so there'd be no ugly fights.
Dusted it with Hawaiian pink sea salt, for that exotic effect.

The potatoes were just normal Idaho bakers, nuked in the microwave repeatedly, 3 minutes a time, until soft. Then left them alone until the steak was almost rested, and nuked them a minute more, to hot up. Slit them open, slathered with sour cream, and garnished with garden chives and more pink salt.

Holt got the bone to gnaw. And he wanted to.