Grilled Baked Potatoes with Sirloin, Roasted Garlic and Fried Sage

For the garlic

1. Trim the very top off each garlic head to expose the tip of every clove.

   Cut just enough to reveal the flesh inside every skin, so the soft roasted garlic can be squeezed out easily later.

2. Place the garlic on a sheet of aluminum foil, brush with the fat, season with salt, and wrap tightly.

For the potatoes

3. Brush the whole potatoes with fat on all sides, then season liberally with coarse salt.

4. Place the whole potatoes and the foil-wrapped garlic on the grill over medium heat, close the lid, and cook until the potatoes are squishy throughout and the garlic is soft and amber, about 1 hour. Flip the potatoes halfway through, around 30 minutes.

   Then 60 min of waiting

   If the potato skins brown faster than expected, reduce the heat so they do not burn before the interior is fully baked.

5. Remove the potatoes and garlic from the grill. Cut each potato in half lengthwise with a sharp knife, then brush the cut sides with melted tallow and season with salt and black pepper.

For the steak

6. Crank the grill to maximum heat.

7. Brush both sides of the steak with melted tallow, then season generously with salt and pepper.

8. Place the steak on the hot grill. Place the potato halves cut-side down on the grates alongside it.

9. Grill for 2 minutes, then rotate the steak and the potato halves 90 degrees to create crosshatched grill marks.

   Then 2 min of waiting

10. After 2 more minutes, flip the steak, flip the potatoes, and repeat the 2-minute cook and 90-degree rotation on the second side, about 8 minutes total grill time for medium-rare.

    Then 4 min of waiting

    Look for pink juices just starting to pool on the top surface of the steak as a sign it has reached medium-rare.

11. Remove the steak and potatoes to a board. Top the hot steak with butter and let it rest for 5 minutes before slicing thinly against the grain.

    Then 5 min of waiting

For the garnish

12. Dip the sage sprigs into melted tallow, then lay them directly on the grill grates over the flames until charred and crispy, about 1–2 minutes, turning once.

    Then 2 min of waiting

13. Serve the sliced steak alongside the grilled potato halves, roasted garlic heads, and crispy sage sprigs. Squeeze roasted garlic cloves directly onto the baked potato halves.