5 ingredient marinade and potatoes

I love steak.  I haven't always been a steak eater, but I am now, and I love the way Gary cooks steak.  In the 10 years we have been married his grilling abilities have gotten so much better.  We both have become better cooks.  We have had some major kitchen fails, but we learn from those mistakes.  We are the perfect cooking team and love to cook and bounce ideas off each other.

Watch out Neeley's...heehee!

Anyway, today I want to share my favorite steak marinade.  It can be used on steak, chicken, ribs, pork, brisket, or any other meat.  I like it the best on a good ole rib eye steak.

Gary is the meat cook in our house, so I don't have exact measurements.

Worcestershire sauce
Garlic Powder
Fresh cracked black pepper
Cumin
Lawry's season salt

Gary washes the meat nicely and pats it dry.  He then pours the sauce on the raw meat, sprinkles the other ingredients over the meat and throws the steaks into a gallon sized storage bag. After you get them into the baggie, mush them around a bit to get the spices all blended in and let them sit in the fridge for 3 or more hours.

I am not happy with the outcome of my steak photos, but you get the idea. 

The meat smelled so good I couldn't take another picture, I had to dig in.

Before grilling let the meat come to room temperature. 

I think the secret is in the grilling. There is an art to knowing how long to cook a steak...we have sat outside many nights with a watch trying to time it just right to cook the perfect steak.  Lots of practice.  And sadly that is why we rarely eat steak out at a restaurant. I would rather cook it at home the exact way we like it :)

That steak pictured above was so big.  I never eat a whole steak...I usually eat half and then we have leftovers for the next day.  The same with the potatoes and beans.  We always make more than we need and then use the leftovers for another fun creation the next day.

The scalloped potatoes seen above are fresh sliced new potatoes.  I slice them very thin in the food processor. Throw them in a grill pan with some lovin'...aka...olive oil, salt, pepper and half a sliced onion.  And Gary grills them too. After they are grilled I sprinkle them with shredded cheese. Yum.

We use the leftovers for breakfast the next morning.

This recipe is a post for another day, but it has eggs, bacon and leftover potatoes.  Lots of cheese and obviously topped with tomato and avocado. 

I love the weekends....Gary does most of the cooking and I get to watch and give my recommendations. All I recommended was that he hurry up and get it ready :)