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Ribeye and potatoes

Daughter wanted steak and potatoes. I picked up some ribeyes as I didn’t have anything thawed. 

Nice thickness and seasoned with Montreal steak seasoning about an hour before they went on the egg. Cooked direct until about 124 and then rested. 

Potatoes were mashed with butter, sour cream, garlic, onion powder, salt and pepper. I grated in a good amount of Irish cheddar and topped them with 6 slices of chopped bacon and sprinkled with more cheese. 
XL BGE
Plainfield, IL.

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