THE PERFECT BAKED POTATO
Learn how to make the perfect baked potato using this step-by-step tutorial and recipe. So easy and delicious!
- 1 medium-to-large Russet potato, scrubbed clean of any dirt
- 1–2 teaspoons melted butter (or olive oil)
- pinch of coarse Kosher salt
- pinch of freshly-cracked black pepper
Heat the oven. Heat oven to 450°F. Line a large baking sheet with foil (or parchment*), and if you happen to own a wire cooling rack, place it on top of the baking sheet.
Prep the potato. Using a dinner fork or a small paring knife, poke the potato at least 10 times on all sides. Place the potato on the prepared baking sheet.
Bake (round one). Bake for 25 minutes. Remove baking sheet from the oven.
Brush with butter (or oil). Using a pastry brush, brush the outside of the potato with melted butter or olive oil until it is completely coated on all sides. Sprinkle the potato with a generous pinch of Kosher salt, and place the potato back on the baking sheet reverse-side-up, so that it can cook evenly on both sides.
Bake (round two). Bake for an additional 20 minutes. Using an oven mitt, carefully squeeze the potato to check for doneness. If the insides are soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potato is soft.
Cut the potato. Using a small paring knife, slice halfway through the potato lengthwise. Then give it a gentle squeeze to open.
Serve. Serve immediately, with your desired toppings.
Skillet Steak Asparagus and Mushrooms
- 2 New York Steaks 2 inches thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 2 tablespoons butter divided
- 4 ounces mushrooms quartered
- 1/2 pound asparagus trimmed
- Additional salt and pepper to taste
Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
Combine the salt, peppers, onion powder, and garlic powder in a small bowl. Rub both sides of each steak with the rub mixture.
Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Add in 1 tablespoon canola oil and 1 tablespoon butter. Sear steaks in the hot pan for 2-3 minutes per side. Turn the steak onto its side and render the fat by searing it for 2-3 minutes as well. Remove steaks from pan and set aside briefly.
Add in remaining butter Add in mushrooms and and asparagus. Season both with salt and pepper and toss in the oil and butter over medium-high heat for 2 minutes. Scoot to the side and return the steaks to the pan.
Slide the skillet into the preheated oven to finish cooking, about 10-15 minutes for medium rare. Use a meat thermometer to ensure accuracy.