Grilled Steaks with Baked Potatoes & Glazed Carrots

Written by Sloane Taylor

This week we have a menu geared for outdoor cooking and it also works great indoors.


female chef

Baked Potatoes
Glazed Carrots
Grilled Steaks
Dry Red Wine – Cabernet Sauvignon


Baked Potatoes

Photo by phasinphoto
  • 1 baking potato per person
  • 1 bay leaf for each potato
  • olive oil
  • Kosher or rock salt
  • butter
  • sour Cream
  • chivesOutdoor Grill
    Preheat on medium high. Prepare the potatoes in the same manner as above.Lay potatoes on bottom grate. Every 15 minutes roll the potatoes to a new side to prevent burning. It will take about 45 minutes to cook through. Test by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.

    When done, set the potatoes on the upper rack until ready to serve.

    Oven Method
    Preheat the oven to 375°F.

    Wash the potatoes under cool running water. Dry thoroughly with paper towels. Rub the skins with a small amount of olive oil. Slit across the top large enough and deep enough to fit in a bay leaf. Roll in the salt and wrap in aluminum foil.

    Bake for about 45 minutes, depending on the size of the potato. Test for doneness by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.

    When done, set the potatoes on a warm stove or inside a 200°F oven until ready to serve.

    Serve with butter, sour cream, and chives.

Glazed Carrots

Photo by James Barker
  • 1lb. cello wrapped pre-cleaned carrots
  • 1 stick butter
  • chicken stock canned or boxed
  • 2 tbsp. sugar
  • freshly ground pepper
  • mint leaves if you like that flavorIn a Teflon type pan melt the butter and sprinkle in the sugar. Add the carrots and enough chicken stock to come half way up the carrots. Bring to a boil. Lower the heat to a simmer. Shake the pan periodically to move the carrots around. Cook uncovered until carrots are fork tender.If the glaze hasn’t reduced enough, remove the carrots to a serving dish and drape with foil.

    Bring the frying pan to a boil and cook until the glaze is reduced. Be careful because the butter and sugar burn easily. If it does, it’s very bitter.

    Add the glaze to the carrots. Grind pepper on top, then sprinkle with a few chopped mint leaves.

    This dish freezes well for a future meal. If you freeze, do not add the mint leaves.

Grilled Steaks

Photo by franky242
  • 1 steak of your choice per person
  • freshly ground black pepper to taste
  • Worcestershire sauceHeat your outdoor grill to medium. Sprinkle a few drops of Worcestershire sauce on each side of the steak and spread out with your fingertips. Grind fresh pepper on one side. Grill for 3 minutes each side for rare, 4 for medium rare, 5 for well done. Turn only once.Remove the steaks and tent with aluminum foil. Allow to sit on top of a warm stove for about five minutes. This will draw the juices back into the meat and will also cook the steak to perfection.

    If you use the oven broiler, follow the same cooking times.

Happy Cooking!

© 2017 – 2022, Sloane Taylor. All rights reserved.

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Award-winning author Sloane Taylor is a sensual woman who believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that takes you right into the bedroom. Being a true romantic, all her stories have a happy ever after. Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives. Taylor was born and raised on the Southside of Chicago. Studly, her mate for life, and Sloane now live in a small home in Indiana and enjoy the change from city life. Feel free to email me at [email protected] or visit my blog
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