This is one of my favourite methods for baked potato.
A light coating of EVOO and a sprinkling of Kosher salt.
Two extra spuds for Sunday morning home fries.
When it's done, the skin is a nice crispy-crusty layer of salty goodness.
At just over an hour, I laid the steaks on for about 8-9 minutes ... medium-rare.
The striploins came directly from the fridge. A dose of Montreal steak spice after the first 2 flips.