Jim FINALLY used the sous vide thingy I got him for Christmas. Pretty sure it's his go-to method for steaks now! Cooked for about an hour to a perfect med-rare. He got the grill really hot, slapped the steaks down, flipped to sear the other side, and done! He'd bought an extra-nice prime cut ($12/lb), too, and they were the most tender, tastiest steaks he's ever grilled!
I did potato wedges and nuked some green beans as sides. I remembered to soak the potato wedges for 15 minutes in hottest tap water, drained, dried with paper towel. It's worth that extra step to remove surface starch and get extra-crisp surfaces. I used my hands to coat them with a little olive oil, put them skin-down (thin part of wedge upright) on a clay pan, and seasoned half with garlic salt, half with "Northwoods Fire" (Penzey's). 425 for about half an hour, and they were wonderful.
