The Perfect Memorial Day Steak Dinner for Two

Cook's Note:  Don't forget to click on the food pictures tonight to get the full "Food Monty."  ;.))))  You can just see how juicy the steak is when you click on the pic!

The Perfect Grilled Rib-eye Steak
with Mushrooms and Thyme,
Vidalia onion and Grill-Baked Potato


Dan is a Navy veteran.  In honor of Memorial Day and his service to our country, I try to make something a little more special than burgers and hot dogs (not that there is anything wrong with that).  

We find that our local market often has really great prices on steak this time of year.  We decided to grill up a couple of rib-eye steaks.  At our local farmer’s market, I found these awesome Vidalia onions.  If you are not from the south, you might not know what a Vidalia onion is, but we look forward to them this time of year.   

http://en.wikipedia.org/wiki/Vidalia_onion

Our market also had a great price on white mushrooms.  I have thyme growing in a pot on my patio.  Mushrooms and thyme are like peas and carrots… just meant to be together.

I have shown you my grill baked potato recipe before on the Facebook community page.  All you have to do for the potato is skewer it and rub it down with olive oil and course sea salt.  I like to grill them for about an hour on tin foil sprayed with cooking spray until the skin is extra crispy, turning twice.  Depending on the size of the potato, you might need to finish them in the microwave. 

This steak is great with that potato and we had a small garden salad with ranch dressing.  I’ll share my ranch dressing recipe with you another day. 

For the Onion:

Butter flavored Cooking Spray

1 large Vidalia onion, slit into eight wedges with root portion intact

1 tablespoon Butter

2 tablespoons Worcestershire Sauce
1 tablespoon Olive Oil

Vegetable Seasoning, to taste (Suggest Chef Paul Prudhomme’s)

For the Steak:

1 tablespoon Olive Oil (for grill)

Cooking Spay for Grill

2 – 8 oz Rib-eye Steaks

1 tablespoon Extra Tenderizing Worcestershire Sauce (suggest French’s)

1 tablespoon Grill Seasoning for Steak

Fresh Parsley and Chives for garnish, optional

For the Mushrooms:

Butter flavored Cooking Spray

1 cup sliced white Mushrooms

½ tablespoon Extra Virgin Olive Oil

4 or 5 springs fresh Thyme

Vegetable Seasoning, to taste (Suggest Chef Paul Prudhomme’s)

Freshly Ground Black Pepper, to taste

Preheat grill to 500°.  If you are cooking the potatoes, finish those first. Keep them warm under a tin foil tent.  You have cooked the potatoes on tin foil, so you will need to follow the directions for the steak.

While the potatoes or cooking, or about 20 minutes before you grill the steaks, place onion in and all ingredients in a tin foil packet on grill.  Close lid and let the onion cook for about 20 minutes.  You can continue cooking the onion as the steaks prepare.

Turn grill heat to off.  Spray and oil grill by brushing grill with oil. Re-ignite.   Your grill should still be at about 400°.

Rub steaks with Worcestershire and grill seasoning.

Place steaks on grill.  Grill for seven-nine minutes on first side.  Flip and grill for three more minutes for medium rare.  You can pull the steaks at 145° and let them sit for a ten minutes to allow for carryover cooking.

While steaks are grilling, drop tin foil packet containing mushrooms (including all ingredients) onto the grill. 

Happy Memorial Day!  To those of you who served or who have lost family in the service of our country-- fighting for our freedom and our prosperity -- tomorrow is for you!