Steaks.  Take the steaks out of the refrigerator about 2 hours before you plan to cook.  Arrange them on a serving platter and season them with a liberal amount of Coopers and Kubys, top and bottom.  Start a fire in the charcoal grill, preferably with a lid.  We use a Green Egg.  Push the coals to one side of the grill.  Put the steaks on the other side of the grill when the fire is ready (if you are making Gilled Portobellos, put them on too).  Close the lid and let it sit for 3-4 minutes.  Check the temperature of the meat (you want to take each piece off when the coolest part of the meat hits 115-120 degrees).  Re-check every couple of minutes.  Each time you re-check: open the lid, probe with the thermometer, flip or remove as necessary, close the lid.  You can serve with any one (or none) of the following extras.

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Poblano Pepper Saute

Preparing the Peppers.  Skin the poblano peppers buy rotating them over an open flame until the skin turns black.  Once the skin is blackened, it will wash or peel right off.  We use a long-handled two-prong fork to hold and rotate each pepper over the flame.  Poke the fork into the top of each pepper so that the prongs straddle the stem and extend into the pepper towards the pointed end of the pepper.  Once skinned, remove the seeds and stem from each poblano and chop.  ​

Poblano Pepper Sauté.  Melt the butter in a skillet over medium-high heat.  Add the peppers, onion and mushrooms and stir-fry until the onions are cooked.  Stir in salt until you are satisfied with the taste.

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Grilled Portobellos

Arrange the portobellows upside down on a platter.  Each mushroom cap is like a little bowl.  Sprinkle the garlic inside the 4 mushroom caps.  Next, sprinkle thyme into the caps.  Follow that with the salt.  Finally, pour a liberal amount of olive oil into each cap.  Cook outside over a charcoal grill.  Grill until slightly charred.

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Black Pepper Sauce

Heat the oil in a small skillet over medium heat.  Add the pepper and toast in the oil, swirling constantly, until the white insides of the peppercorn pieces are golden brown (about 4 minutes of stirring).  Stir in the water, soy sauce and sugar.  Bring it to a boil and taste it.  If it's too salty, add water, a splash at a time, until it is just right.  If it is too bland (unlikely), do the same thing with a pinch of salt each time until it is just right.

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Our comments:  Grilled steak is our "go-to" Sunday night entre!  The key is the Thermopen.  If you closely monitor the temperature, it will always be perfect.  I never met a mushroom I didn't like, so the first two "extras" feature mushrooms.  The third "extra" introduces a little Asian flare.  When you eat it once a week, it's nice to have "extras".