Father’s Day Splurge

INGREDIENTS:

  • 4 Wildfork Strip Steaks or Ribeye

  • 4 baking potatoes

  • 4 ears of corn

  • Montreal steak seasoning

  • Butter

  • Cheese

  • Sour Cream

  • Garlic Powder

INSTRUCTIONS:

  1. Slice the baking potatoes in half and place a pat of butter between

  2. Close the potatoes up and wrap them in foil

  3. Preheat oven or grill to 350 degrees; when ready, place the potatoes on grill or oven for an hour

  4. In the meantime, season both sides of steak with the steak seasoning

  5. In large pot of water, sprinkle 1 tbsp or 2 of sugar, bring to boil, add the corn and cook on medium heat for about 20 minutes

  6. When potatoes are done, remove from grill or oven, keep them in foil until ready to serve

  7. Place steaks on grill and cook to desired temperature (125-130 for rare, 140-145 for medium, 150-160 for medium well)

  8. At the end of cooking of the steaks, brush them with a little melted butter

  9. Brush the corn with a little melted butter

  10. Remove potatoes from foil and serve with sour cream and cheese

  11. Enjoy