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Suburban Spice Rack Steak + Potatoes

An important tip: If you're cooking for someone new, don't make anything fancy. You'll end up having to outdo yourself, and as the relationship drags on, that will become more and more tedious. Stick with hearty suburban fare at the beginning. Besides, there's nothing more man-pleasing than good old Steak & Taters. This rendition is not only tasty, but it will help initiate you into the magical world of seasoning blends! If you need some help getting in the mood, throw The Reverend on the record player and play the steak song, the happiest song of all!

Steak McCormick

2 big fat T-bones, ribeyes, or New York Strips—not the super-prime stuff; just regular
Any packaged seasoning (McCormick's Caribbean Jerk Seasoning, Old Bay, Paul Prudhomme's Meat Magic, Lawry's Seasoning Salt, Tony Chacheres Spicy Seasoning, etc.)
Freshly ground black pepper

Hammer the steaks enthusiastically with a meat tenderizer (I recommend the Frugal Gourmet's awesome meat hammer—one spiky side and one flat side, which works nicely for garlic). Sprinkle liberally with the seasoning & pepper, then rub the seasoning vigorously into the steak. Put it aside (not in the refrigerator) and barricade if necessary to prevent canine siege.

After the potatoes start to get nice and crispy, turn on the broiler and toss in the steaks. Turn after about 6 minutes & cook until it's done to your taste.

Potatoes à la Lawry's

Several small potatoes (enough for 2 people)
Olive oil
Lawry's Seasoning Salt or Old Bay

Quarter potatoes & dry them all off with a towel. Pop them in the oven at 350 for about five minutes, until they're dry (a dry potato is a quickly crispy potato). Take them out, turn the oven up to 450, and toss the potatoes with olive oil & the seasoning salt. Don't go hog wild or it will be Salt City, but don't be stingy, either.

Toss the potatoes every 10 minutes or so. They'll stick a little, but scrape them all up & the crunchies will be delicious. When they're looking golden brown but not quite crispy, proceed with the steaks. Serve with garlic bread, red wine or beer, and apple pie for dessert.

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