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Steak and Skillet Potatoes

bigguy136bigguy136 Posts: 1,155
edited May 2012 in EggHead Forum

A thick ribeye with some tatorsimage

Big Lake, Minnesota

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

Comments

  • XLBalcoXLBalco Posts: 599
    i could definitly destroy that
  • FxLynchFxLynch Posts: 433
    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.
  • bigguy136bigguy136 Posts: 1,155
    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

  • Egg JujuEgg Juju Posts: 658
    Steak is where it's at!!  and taters... well... everybody likes taters. :)
    Large and Small BGE * www.quelfood.com
  • MickeyMickey Posts: 17,537
    Yours looks outstanding. Just make me think: next time get the skillet RED hot and toss a steak like that in it.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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