8 ounces fresh brown mushrooms

1 garlic clove

4 (10-ounce) boneless rib-eye steaks, boneless

¼ cup barbecue sauce

4 large baking potatoes

2 tablespoons olive oil

• Preheat oven broiler. Wipe the mushrooms clean with a damp cloth and slice.

• Peel the garlic and cut in half. Rub the steaks with the garlic. Place the steaks on a broiling pan and brush the tops with half of the barbecue sauce. Broil for 8 to 10 minutes on the top side, then turn over and brush with the remaining barbecue sauce. Broil for 8 to 10 more minutes.

• Begin preparing the potatoes and mushrooms after the steaks have finished cooking on the first side. Pierce the potatoes with a fork. Place on a microwave-safe plate or a paper towel and microwave on high heat for 10 minutes or until the potatoes are tender (the internal temperature should be 210°).

• Melt the olive oil on low medium heat in a frying pan. Add the mushrooms and sauté on medium to medium-low heat until browned and tender. Serve all the food together.

Forget the Foil!

Cookbooks used to routinely recommend wrapping potatoes in aluminum foil to shorten the baking time. However, today most experts recommend leaving off the foil. Covering the potato in foil means it is steamed instead of baked, which can lead to a moist potato with a soggy skin.