Ingredients:
Ribeye or NY Strip
Fresh Green Beans
Russet potato
Sour Cream
Shredded Cheese
Butter
Italian Dressing
Olive Oil
Steak: Rinse the steak and add seasoning. The seasoning is really up to your preference. I prefer to add some salt, garlic salt, parsley flakes, Tony Chachere's creole seasoning and McCormick's Grill Mates steak seasoning. To cook, heat a griddle on the stove and brown the steak on each side. Place the pan in the oven and cook at 350 degrees for 6-10 minutes. The timing depends on the size of the steak and your steak cooking preference (rare, medium, medium well, etc.). Once the steak's done in the oven quickly wrap in foil and let the steak finish cooking outside of the oven for 5-10 minutes.
I quickly made a garlic steak topper by taking some butter and adding some garlic salt and minced garlic. I then mixed it all together and rolled it into a ball using a tablespoon measuring cup. Then place your topper back in the refrigerator to allow it harden.
Twice Baked Potatoes: Rinse the potatoes and poke some holes in each potato with a fork. Coat each potato in salt and wrap a damp paper towel around the potato and place in a brown paper bag. Cook the potato in the microwave under the potato setting. You may cook the potato in the oven, the microwave is just faster and provides great results! Once cooked, cut the potatoes in half and remove the contents. You'll want to hold on to the skins as you'll need them later.
In one mixing bowl add butter, sour cream, shredded cheese, salt and pepper to the potato contents. You can honestly add as much sour cream, butter and cheese as you please. Mix all together and scoop back into the skins. Place the potatoes in a oven set at 350 and cook for 15 minutes or so allowing the potatoes to slightly tan and harden.
Green Beans: Pick the green beans, rinse and season with garlic salt and pepper. In a skillet add a bit of water, olive oil and steam the green beans. Add more seasoning and add some Italian dressing. Cover green beans and cook for about 5 minutes or until green beans are a little tender but still crisp.