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Let’s celebrate High School being over and have Kaelah’s favorite, a grilled Ribeye Steak. I love it when my kids are home from school and I can interact with them even more!!!


All cooked and ready to eat!

Grilled Garlic Infused Ribeye Steak

Hasselback Potatoes

Roasted Vegies




Hasselback Potatoes

Hasselback Potatoes before going in the oven

6 Medium Size Potatoes
2 – 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 50 minutes or until the potatoes turn crispy and the flesh is soft.

Hasselback Potatoes completely done are both crispy and soft

Garlic Infused Steak

Steak is infused with garlic and ready to grill

1 ½ “ thick Ribeye Steaks

Salt and Pepper

6 Garlic Cloves sliced lengthwise into spears.

Rinse and dry steak.

Sprinkle with spices of your choice, including salt and pepper.

Slice holes on top of the meat and place stuff garlic slices into the holes.

Grill on high heat for 1 minute, turn at 45° angle to make crosshatch, then repeat on other side.

Turn down grill to medium low and grill approximately 5-8 minutes more on each side depending on desired doneness.

Good site on info about steak: