Need Help Cooking Steak and Baked Potato

Unknown

Below is my post from last week, Rusty Rooster's reply and my post to his reply. Could someone explain to me the best way to do this taking into account the extreme differences in times and temps for the 2 foods and only one BGE?[p]Thanks!!![p]Joe[p]===========================================
I've had my medium BGE for a couple of months now. I'm very happy with how my ribeye steaks have been coming out. I sear each side for 90 seconds at 700 degrees, let them rest while the temp drops to 400 and them roast them for 5 minutes per side. But I'm still doing the baked potatoes in the oven wrapped in foil for 1 hour at 425. Is there away to do both on the BGE? If yes, can you give me directions?[p]Thanks for all the help![p]==========================================================[p]Joe Schwatka,
Just like you do in your oven. Pierce them with a fork, rub with olive oil then sprinkle on kosher salt and put around the outside of a 400 egg for approx one hour.
PS, you won't want them from the oven anymore.[p]=======================================================[p]Rusty Rooster,
How does one do it when I also have to use the BGE for cooking the steaks? They call for different times and temperatures. I have to sear the steaks at 700 and then they only roast at 400 for around 10 minutes. Do the steaks have to sit around for another 50 minutes while the potatoes cook?[p]I'm definitely confused![p]Joe

Darnoc

Joe Schwatka,
Just cook the baked taters first and set aside.Then after the steak is done after the sear and you are putting in back in the egg at 400 to finish the cook put the potatoes back in and they will crisp up and be hot when the steak is done to your desired temp.

Jeeves

Joe Schwatka,[p]Just an idea....[p]Wrap a couple bricks in aluminum foil and put them off to the side of the egg. Bring the egg up to temp with the potatoes on top of the bricks, ast the bricks will help as a barrier.[p]Sear your steaks... pull them off.[p]Pull the potatoes off and wrap them towels and place in cooler while you are bring the egg temp down.[p]Once the egg is down, I would return potatoes to the egg earlier - I don't know, just a guess of maybe 30 minutes, this time, direct, not on top of the bricks?[p]Roast the steaks....If the steaks finish first, put them on a nice plate, wrap it with foil and put back in the cooler...[p]Thoughts?

Car Wash Mike

<p />Joe Schwatka,
Well, it takes time.[p]EVOO with Kosher Salt, wrapped in foil. About 350-400 indirect. Depending on size pull off at 1 - 1 1/2 hours. Keep wrapped in foil.
Pull that plate setter out, get that temp up to 700 and cook those nice ribeyes.
HTH
Try a twice baked some time.[p]Mike[p]

Mike in Abita

Joe Schwatka,
Just a thought.... Fire up EGG to 400 deg. Cook Potatoes for 1/2 hour. Pull potatoes and wrap in foil. Crank BGE up to 700 for steak sear. Sear as listed. Lower back to 400 finish steaks and potatoes at same time. If you notice potatoes are not quite done then next time increase initial cook time for them. Maybe 40-50 minutes. [p]Good EGGin to ya[p]Mike

Fidel

Car Wash Mike ,[p]That looks good except for the cutting board ~[p]

Fidel

Mike in Abita,[p]That is exactly how I do mine, but I put the potatoes on for 1/2 hour, take them off to sear the steaks, then put the potatoes back on while the steaks are resting and while they finish.[p]That gives the taters a good hour on the grill at 400, with a few minutes in the 500-600 range. I don't think it hurts the taters to go back on while the egg is in that 600 degree range and coming back down. I just put them toward the edges to avoid the majority of the radiant heat.[p]They always come out nice and fluffy.

Unknown

I'm a KU'r, but I really like that cutting board. I think it's awesome.