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Steak and Skillet Potatoes

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bigguy136
bigguy136 Posts: 1,362
edited May 2012 in EggHead Forum

A thick ribeye with some tatorsimage

Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • XLBalco
    XLBalco Posts: 607
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    i could definitly destroy that
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  • FxLynch
    FxLynch Posts: 433
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    You had me at ribeye.  Looks great sir, do you always use a leave in probe when doing steaks?  I haven't tried that, but I have a maverick 732 and may give it a go.
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  • bigguy136
    bigguy136 Posts: 1,362
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    The ribeye was a little over 1 1/2" thick. It was hard not to eat all of it for dinner. It was excellent. I should've started the potatoes before adding the mushrooms as the mushrooms were over done.
    I do the meat probe after I sear (TRex method) so I know when it's medium (I went to 126°).
    XLBalco- That is word for word what a co-worker said when he saw my left-overs.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • Egg Juju
    Egg Juju Posts: 658
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    Steak is where it's at!!  and taters... well... everybody likes taters. :)
    Large and Small BGE * www.quelfood.com
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  • Mickey
    Mickey Posts: 19,674
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    Yours looks outstanding. Just make me think: next time get the skillet RED hot and toss a steak like that in it.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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