Not dryaged but a damn good ribeye & homemade....

highpress

garlic mashed red potatoes.

Well, For my final few days of bachlorism i wanted a nice Ribeye (so for leftovers i can make a philly cheesesteak) and homemade garlic mashed potatoes. I've never made real mashed 'taters before and i get this recipe from allrecipes.com. It's got rave reviews so i figure i'd give it a shot...

Since wifey is away i figured i'd try something different. Normally i'd sear at 650, then rest and roast at 400*. This time i took the fire ring out and put grid right on top of coals. I'm sure this is not the first time this has been done, but first for me. ... The steak turned out great, nice sear but was kind of lacking the grill marks.. Think i'll get a CI grid for better sear marks. I seared at 450 cuz i didn't wanna end up with a piece of shoeleather and didn't want to risk burning the heck out of steak. Plus i'm use to searing on the large at normal grid level, which is quite a bit higher than the coals. This was the first steak on the small...


quartered red taters and like 4 cloves of garlic and some onion in pan. FIlled with water, boil and then simmer for 25mins...


Once the potatoes had a good head start went ahead and seared steak. 450* for 4 mins total. Then i pulled off, rested and went back to taters...


Not a good pic but you get the idea. Taters in KA mixer, some parm. cheese, butter, milk, and some other stuff... Those were about done so finished cooking the steak.


And plated, with the rest of my homemade bread from the other night. That loaf definately went quicker that i thought it would. Good stuff...

The 'taters were very good. Could have used some more flavor though i thought. Maybe some more onion powder or something? they definately had a nice garlic flavor, not overpowering. The steak was just fantastic. For a simple steak, it was one of the best steak's i've had in a while. Rubbed with kosher salt and BBBR. That rub is quickly becoming my favorite rub. Can't WAIT for cheesesteak night! One thing i liked about searing close to fire didn't have to bring temps down to continue roasting.... Enjoy, thanks for looking.

Chubby

I love those taters...

I can taste'm from here!

MMMMM!!

Evans

Little Steven

Jimmy,

Good looking meal! I make a similar mashed potato but use roasted garlic. It retains more flavour if you roast the whole bud in the skin.

Steve

Rolling Egg

Nice looking cook. Looks like everything turned out perfect. Red potatoes are my favorite!

Braumiester

Good job, I like my ribeye cooked like yours

cookn biker

Nice! For the taters I would suggest roasting the garlic in some oil. 30 mins at 400. Add that to the taters along with some cream cheese and some sourcream. That'll give you your flavor.
Let me know if you try it.

Lawn Ranger

Very nice cook, My Friend. And, you have been blessed by Friar Chubby. If Max chimes in ....it's the trifeggta. I'll be watching. Nice job.

LR

Clay Q

Your cooking makes me wanna go out an get me a small egg. :cheer: Nice work!
I love potatoes, thanks for the how to, looks terrific.
Enjoy your Philly!

highpress

Thank you! Yes, they definately beet boxed taters any day of the week.

highpress

Thanks steve. Yeah, some of the reviewers of the mashed taters said the same thing. I'll give it a shot next time.

highpress

Yeah, it was a fantastic meal. Just one of those meals where everything just came together...

highpress

It was pretty tasty, plus i used the "poke" test with my finger versus the thermapen. I want to get good at that so i don't have to keep messing with the thermpan....

highpress

hey molly,
steve said the same thing. Guess i'll be roasting garlic next time! Didn't think about the sour cream, i'll give it a shot. Thanks!

highpress

Thank you LR! Twas definetly good eats!

highpress

Philly cheesesteaks are another favorite of mine. .. A good philly is hard to beat..

highpress

Philly cheesesteaks are another favorite of mine. .. A good philly is hard to beat..