The Grill Master’s Steak Dinner

Directions

1. Preheat the grill to 350 °F or medium high.
2. Prepare the baked potatoes: Poke holes into russet potatoes using a fork. Spray potato with cooking oil and season with Meat Mitch Steer Season Rub. Wrap potatoes with butcher paper and place inside your grill or smoker using indirect heat. Let bake for 30 to 45 minutes.
3. Prepare the steak. Lightly season with Meat Mitch Steer Season Rub & Rainier Blackened Rub. For the steak you have two options for cooking in this recipe: Option A is to grill the steak and asparagus at the same temperature as the baked potato, using a hot & fast method; Option B is to smoke the steak ahead of time at 220 °F, then let it rest once it hits 115 °F internal temperature and sear it off while grilling the asparagus, using a reverse sear method.
4. Sear the steak and grill the asparagus: Apply a light coat of cooking oil to grill or flattop before searing the steak and grilling the asparagus. Season asparagus with Meat Mitch Steer Season Rub. Drizzle cooking oil over the asparagus and grill 4 minutes each side. Sear steak 2 minutes each side.
5. Remove steak once it hits 132 °F internal temperature and let it rest.
6. Unwrap the baked potato from the butcher paper, and cut a slit down the middle of the potato. Add a tablespoon of butter and sprinkle Meat Mitch Steer Season Rub. Drizzle Bacon & Whiskey BBQ Sauce by Southern City Flavors and Lane’s “Sorta White” Sauce over the baked potato. Garnish with fresh minced green onion.
7. Plate the baked potato, the asparagus, and the steak with extra Bacon & Whiskey BBQ Sauce by Southern City Flavors and Lane’s “Sorta White” Sauce. Enjoy!