Steak Done Linda's Way

Steak Done Linda's Way

Heat the grill for indirect cooking, if gas just use the back and front burners and leave the center one off. If charcoal, make a place where you are not directly over the charcoal, a space large enough to cook your potato and your onion.

1 medium to large Idaho Russet scrubbed and lightly oiled with EVOO and pierced several times
Push a metal skewer through it, it helps to oil the skewer before so it cleans more easily later. Set that aside while you prepare the onion.

Peal and trim a good sized onion. Trim it so that there is a flat place on the top and the bottom.
Make two sheets of heavy foil, one on top of the other and form a cup in the center to set the onion in. On top of the onion place a pat (1/2 tbsp) butter and 1 bullion cube. Draw the foil layer up over the top and twist it tightly, you don't want to lose any of these juices. If there isn't a flat enough shape to allow the bundle to sit with it's topknot up fix it so that it is.

Put the potato and the wrapped onion in an indirect heat position on the grill. Both will be done at about the same time. So when you spud is ready so is the onion. Remove both and keep warm while you fix the steak.


Get your grill good and hot. No indirect on this process. I am going to sear in the juices.

1 steak(T-bone, porterhouse, rib eye, what ever) cut between 3/4 and 1 inch thick
Brush it with EVOO
Sprinkle Garlic Powder lightly over the oiled sides and put directly over the hot part of the grill. It will sizzle so pretty and smell, OH, Heavens!!!!!. Leave it there for the count of 10 and turn it over and count 10 one more time.

Place on a warm plate with the potato. Take the onion packet in your left hand and hold it directly above the steak. Using you steak knife pierce the bottom of the foil packet releasing the now cooked onion and it's buttery juices all over that wonderful steak.
Now is the best part cut you first mouth watering bite, close you eyes and sink into that wonderful taste.