It is grilling season and I am here for it! I have no problem admitting I am a bougie bitch when it comes to steak and I prefer a filet over any other cut. Everyone always comes for filets, stating they are not as flavorful as fattier cuts – agree to disagree. If you season a steak well enough, it will taste incredible. Salt is the key to that – these need to be very generously salted, whatever you think is enough salt, add more because I guarantee it ain’t enough. For a single filet I use around 1-2 Tbsp of salt to coat all sides evenly. It has taken me years to perfect my steak game, but I am finally (almost) there. I will admit, I use a thermometer, which some might say is cheating, but I don’t cook enough steak to be able to pull that bitch off the grill for a perfect medium rare, so the thermometer has saved many steaks from a fate of becoming a burger. I might get a lot of hate for this, but if your steak is anything over medium rare, it is a burger and should be treated as such. Good steaks deserve respect, which means – salting them well, serving them medium rare or rare, and keeping it simple.
For the Steak:
- 2 Filet Mignons
- 3 Tbsp Minced Garlic
- 3 Tsp Worcestershire Sauce
For the Potatoes:
- 1Lb Golden Yukon Potatoes
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1 Tbsp Minced Garlic
- 1/2 Tsp Dried Basil
- 1/4 Tsp Dried Oregano
- 1 Tsp Smoked Paprika
- 1 1/2 Tsp Salt
- 1 Tsp Pepper
- Pam for Spraying
For the Chive Dip:
- 1/2 Cup Plain Greek Yogurt
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Salt
- 3 Green Onions, Thinly Sliced
- 2 Tsp Minced Garlic
To Make the Potatoes:
- Preheat the oven to 425 degrees Fahrenheit.
- Rinse and try the potatoes and quarter them and place them in a large mixing bowl.
- In the mixing bowl, add all the seasonings and give the potatoes a good toss to combine. Spray with just a little bit of Pam (you can also use olive oil) and toss again to evenly coat.
- Line a baking sheet with foil and spread the potatoes in an even layer. Pop them in the oven and bake for 20-25 minutes until they are golden brown.
- Remove from the oven and set the oven to broil. Place the potatoes back in the oven under broil for 2-3 minutes to get the outside crispy. *make sure to watch them carefully so they don’t burn while broiling.
- Remove and serve alongside the steak and chive dip! Top with freshly grated parmesan and parsley, if desired.
To Make the Steak:
- Pat the steaks completely try with a paper towel.
- Generously season with salt and pepper on all sides. Next, rub the minced garlic and worcestershire sauce on the filets evenly.
- Allow the steaks to rest for 10-15 minutes while you heat the grill.
- Once the grill is registering 400 degrees Fahrenheit, add the steaks and sear on each side for 2-3 minutes.
- Cover the grill and turn the heat down to the lowest setting and continue cooking the steaks until the register 115-120 degrees Fahrenheit (this will achieve a perfect medium rare). Check the steaks every few minutes until they reach the desired temperature.
- Pull the steaks off the grill and allow them to rest for 5 minutes before slicing to keep all the juices inside (you can skip the slicing and serve on a plate whole).
- Slice the steak and serve alongside the potatoes and chive dip.
To Make the Chive Dip:
- In a small bowl, whisk together the greek yogurt, onion powder, garlic powder, minced garlic, green onions, and salt. Taste and adjust the seasonings accordingly.
- Set aside until you are ready to serve – best for dunking the roasted potatoes in!