Boil the potatoes half way (about 5 minutes of boil time) and then slice them in two halves.
Marinate the steaks with Himalayan Salt and Cracked Black Pepper.
Heat the griddle on your stove top, place a tablespoon of butter and brush griddle evenly.
Place the steaks, potatoes, and mini bell peppers over the griddle, grilling each side for about 5 minutes, occasionally brushing Worchester sauce on the steaks.
Brush some butter over the steaks, potatoes and peppers to give them a nice buttery coat.
Let them grill for 2 more minutes and remove to serve. If your steaks are a thicker cut, you can cook them a little longer if you prefer them well done. It's all based on your preference.
To ensure your steak cooks properly, take the steaks out of the fridge about half an hour before you plan to cook them. Removing the wrapping, placing on a plate, and letting them come up to room temperature on the kitchen counter.
If your steaks are a thicker cut, you can cook them a little longer if you prefer them well done. It's all based on your preference.
Touch your steak to know when it is done to your liking. Raw meat is quite squishy, rare meat is pretty soft, medium rare meat resists your poking a bit, and medium meat springs back. Once meat feels firm, it's at least well done.
Steaks should only be flipped once, allow each side to get those crispy edges, but don't keep flipping.
Do not poke with a fork while cooking, it releases all those lovely juices.