New York Strip Steak - stove top!?!

Go the grocery and buy a 30 minute marinade for steak. Puncture the steaks in several places and then place them in the marinade. You can use tupperware containers or ziploc style bags to hold the meat and sauce. Let them sit for as long at you can - I know you need them tonight but I usually let my NY strips soak for 3 days. I would recommend preheating the broiler once you are ready to cook them. You will have to keep a close eye on the steaks - I'd recommend checking them every 3 minutes or so since this is your first time and you really don't want to them to burn.

Depending on how well you'd like them cooked and the thickness of the steaks, they may take anywhere from 10-25 minutes.

Potatoes - Scrub them. Make a slit on each potato and put butter and salt on it. Wrap each potato in foil and bake them until done, around 400 degress. While they are baking, cook the bacon, get the cheese, butter and sour cream (and chives if you like those) ready and prepare the amounts to put into the potatoes.

Good luck!

I make this recipe a lot, and it's a favorite among my friends.

Method for steak in a skillet

Take the steaks out of the refrigerator and season both sides well with kosher salt

Heat oven to 375

Heat an oven proof skillet over high heat for 2 minutes. Add 1 tablespoon of canola, safflower, grapeseed or peanut oil and heat for 1 minute.

Add the steaks and set a timer for 4 minutes. Turn the steaks over and set a timer for 3 minutes.

Move the skillet with the steaks to the hot oven and roast 5 minutes for rare, 7 minutes for medium rare and 9 minutes for medium

Use a pot holder to remove the skillet from the oven. Remove the steaks to a clean plate and top with a pat of butter or some crumbled blue cheese. Tent loosely with foil for 4 minutes before slicing and serving. Pass the pepper mill at the table.

Rather than type it out for the 100th time, here's the basic steak guideline:

http://www.foodnetwork.com/recipes/anne-…

Do you mean twice baked potatoes, or just loaded. Loaded is just butter, sourcream, cheese, bacon, sour cream and salt and pepper.

Twice baked:

Scrub and bake russets at 500 directly on rack for 30 minutes; peirce once with skewer from end to end, flip, and cook 30 more minutes or until done depending on size of potato. Cut off top 1/4 of spud, hollow out shells and mix potato pulp with with salt, pepper, butter, sour cream, shredded cheddar, chopped green onions, and bacon. Pile mixture back into and rounded over the shells, top with more grated cheddar, and pop back under the broiler until bubbly.

Steak part is easy. Let the steak sit on the counter till room temp. Use heavy skillet. Heat on Med-Hi. Put about a table spoon, or a little more, of butter (not margarine) in the skillet. Swirl it around to cover the bottom of the pan. Put the steak in. Let it get nice and browned before turning it. It should take about 3 minutes. Turn over, cook for about another 3 minutes. Done.

Let me limit the previous statement by saying, Depending on the thickness of the steak, and how well done you like it. The above is for a steak about an inch thick, and done Medium Rare. Thinner steaks will be more done and thicker will be less done.

Baked potato: Fastest is to clean it, poke it a few times with a fork, nuke it for about 6 minutes, for average size. Adjust time for size difference. Bon Appetite!