Grilled baked potatoes with top sirloin, roasted garlic and grilled sage

Cut the very top off each head of garlic to open every clove.

Set the garlic on foil, grease with the fat, season if wanted and wrap tightly.

Grease the washed potatoes on all sides with the fat and season the outside liberally.

Heat the gas grill to medium and clean the bars well; put the potatoes and garlic on. Indoors the potatoes would bake at about 400 Fahrenheit, 200 C.

After almost half an hour, flip the potatoes; if they brown faster than that, lower the heat so they do not burn before the inside is done.

Grill until the potatoes are squishy inside and the garlic is amber, almost an hour in all.

Turn the grill to maximum to sear the steak.

Brush the steak with melted tallow, season the first side heavily, put it on, grease and season the other side, and cover if possible.

Split the potatoes with a sharp knife without breaking up the flesh, brush the cut sides heavily with tallow and grill cut side down on clean grates.

Rotate the steak 90 degrees for grill marks once it releases; after a couple more minutes flip the steak and rotate the potatoes, then two more minutes and rotate the steak once more.

Take the steak off when pink juice pushes to the surface and starts to pool, medium-rare.

Dip the sage twigs in the remaining fat and grill until a little charred and cooked; they crisp as they cool.

Finish the steak with a little butter and slice it thin.

Pick out roasted garlic cloves with a butter knife and smear them on the potatoes; eat with the sage leaves.