Steak

• 4 ea. (24–32 ounces) strip steaks
• 1 ¼ tsp rosemary, finely chopped
• 2 tsp thyme, finely chopped
• Salt
• Freshly-ground black pepper
• Extra-virgin olive oil
• 4 tbsp unsalted butter, divided

Potatoes

• 2 pounds redskin potatoes, cut into 2-inch cubes but left unpeeled
• 1 tbsp salt
• 1 tbsp black pepper
• ¾ cup olive oil
• 1 tbsp minced garlic
• 1 ½ tsp dried rosemary
• 1 tbsp dried thyme

Peppers

• 4 assorted bell peppers, sliced into 3-inch strips
• 1 tbsp olive oil
• Salt
• Freshly-ground black pepper
• ½ cup red wine

Other

• Few glasses red wine or cognac
• Nice salad for an appetizer (hopefully with a homemade dressing)

1. Set up a charcoal grill for direct and indirect heat.
2. Heat a large pot of water to a rolling boil. Add potatoes and cook for 10 minutes.
3. Shock potatoes in a bowl of ice water, drain, and pat very dry with paper towels.
4. Place potatoes on a cooling rack and let dry for 2 hours.
5. Combine remaining roast potatoes ingredients in a large stainless steel bowl. Add dry potatoes and toss to coat.
6. Place potatoes on a 13x9-inch baking pan and bake at 450°F for 25 minutes.
7. Meanwhile, prepare the steaks: Brush steaks with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and rub herbs into flesh.
8. Grill steaks, covered, over direct heat, for 1¼ minutes, then rotate 90° and cook for another 1¼ minutes. Flip and repeat 1 more time.
9. Move steaks to indirect heat and cook, turning often, until internal temperature reaches 143°F for medium rare.
10. Remove to serving platters and top each with 1 tablespoon of the butter. Keep warm in a 200°F oven.
11. Meanwhile, heat a 10-inch straight-sided sauté pan over medium-high heat. Add oil and peppers to pan and cook, shaking the pan often, 8 minutes. Remove to serving platters.
12. Place potatoes on serving platters. Garnish with sprigs of rosemary, if desired. Serve.