- 4 Steaks such as T-Bone, Ribeye, or New York Strip, between 3 and 4 pounds total
- 1 tablespoon whole black peppercorns
- 2 teaspoons whole coriander seed
- 1 teaspoon dried rosemary leaves
- 1 teaspoon mustard seeds
- 5 teaspoons (1 tablespoon + 2 teaspoons) kosher salt
- canola or vegetable oil
Grind together peppercorns, coriander seed, rosemary, and mustard in a spice grinder. Mix with the kosher salt in a small bowl. Take steaks from fridge, pat dry with paper towels to remove any surface moisture and gently rub both sides with the spice mixture. Let rest on a cutting board or sheet pan at room temperature for at least 30 minutes, up to an hour. Ensure the meat is at room temperature before grilling. While the meat rests, prepare grill for direct, high heat. Lightly brush both sides of the meat with canola oil. Grill for 2-5 minutes on a side, depending on how cooked you like your steak (130 for rare, 145 for medium, and there is no reason to cook it more than that!). Let rest at room temperature for 5-10 minutes before serving.
- 4 large russet potatoes, washed and patted dry
- canola or vegetable oil
- kosher salt
Preheat oven to 400 degrees. Poke the potato several times on all sides with a fork to let out steam. Rub the potatoes with oil and sprinkle with salt. Bake for about an hour, or until the skin is crispy and the flesh is soft.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, sliced very thin
- 2 tablespoons minced shallot or red onion
- 1 teaspoon kosher salt
- 4 cups of washed, trimmed, and chopped kale
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons chicken or vegetable broth
- fresh ground black pepper
Heat butter and oil in a large skillet over medium-low heat. When butter is melted, add garlic and shallot. Sweat the vegetables for 3-5 minutes, or until the onions have just started to soften. Increase heat to medium and add kale and salt. Saute for 2-4 minutes, or until the kale has just started to cook down and the garlic just starts to turn light brown (if the garlic gets too brown, it will get bitter so don't overdo this step). Add the lemon juice and broth, cover, and reduce heat to low. Simmer, stirring occasionally until the sauce has reduced and the greens are tender, about 5 more minutes.
Season the beef first. Then get the potatoes in the oven. Wait 15 minutes and start the grill. As the grill heats up, do the greens. Keep them in the skillet on the lowest setting to keep them warm while you grill the meat. When the meat is done resting, pull the potatoes from the oven and plate everything on warm dinner plates.