In small bowl, combine all seasonings. Sprinkle over steaks and press into both sides. Let sit for 30 minutes.
Grill steaks, turning once, over medium heat, 12 to 14 minutes for rare, 14 to 18 minutes for medium, and 18 to 22 minutes for well done.
VARIATION: You could also broil in the oven but the time will be less.
Cut an opening in the top and scoop out the flesh. Add sour cream, milk, butter, salt, pepper and half of the cheese. Stir in the scallions and bacon. Mix well and spoon back into the potato shells. Top with remaining cheese. Bake for another 15 minutes.
NOTE: These potatoes also freeze well and can go straight from the freezer to grill wrapped in aluminum foil on the bottom half of the potato or in the oven for an hour.
Mix together the butter, mayonnaise, sour cream, cheese and garlic.
Spread on sliced french bread. Sprinkle bread slices with paprika, if desired.
Bake at 350° for 12-15 minutes
Heat skillet and melt 1 tablespoon butter. Add meat and brown quickly, turning meat to brown on all sides.
Add mushrooms, onions, and garlic and cook for 3-4 minutes, until onions are barely tender.
Remove meat and onions and set aside. Add 2 tablespoons butter to skillet. When melted, blend in 3 tablespoons flour. Add tomato paste. Slowly pour in meat stock, stirring constantly until mixture thickens. Return meat and mushrooms to skillet. Add in sour cream and continue to heat briefly.
Serve over rice or noodles.
Variation: Prepare as directed, using Grill Mates® Mesquite Seasoning in place of the Montreal Steak Seasoning.
Test Kitchen Tips:
Place cherry tomatoes on parchment lined baking sheet. Drizzle with 1 tablespoon olive oil, minced garlic and season with salt and pepper. Roast for 20-25 minutes.
In a skillet, heat remaining olive oil over medium heat. caramelize onions, this takes approximately 15-20 minutes.
Place tortillas on a baking sheet. Top with provolone cheese, caramelized onions, roasted tomatoes and basil. Broil for 5-6 minutes, until edges are golden brown.
Place chicken breasts in a two gallon zipper bag and cover with marinade. Seal to close and marinate for 6-8 hours, turning hourly.
Grill breasts until internal temperature is 165.
NOTE: The chicken is good served either warm or cold.
Layer sliced potatoes, cheese, onions, bacon, salt and pepper and dots of butter. Pour milk into pan until it comes to within 1 inch from top of pan.
Bake for 1 hour or until potatoes are tender and milk has cooked down.
Mix butter, olive oil, and lemon juice together. Lay out zucchini slices and brush with butter mixture, sprinkle with garlic powder.
Grill over medium-high heat for about 2 minutes on each side or until golden brown.
Salt and pepper. Serve warm.
Tip: Any combination of fruit can be used.