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Bone in Ribeye's & Baked potato's
2Fategghead
Posts: 9,624
Here are the steaks with DP Cow Lick.
I already have the potato's on the skewers at 500* over a 1/2 pizza stone.
Next I am putting the steaks in a new one gallon ziplock bag and running the hot tap water in a pan and putting the burner on low. I have a thermapen to make sure I do not go above 120* but try to keep it at 100*.
I have done this before but a had a snafu in the tub this time! I had a leak in the Bag for the steaks so I had to pull them out after 15min and dry them off.
But,anyway all is good and I put the steaks on.
Four min. flip and four min flip wrap and four min rest.
We eat and drink and be merry! Thanks for the help during my darkest moments. Tim
I already have the potato's on the skewers at 500* over a 1/2 pizza stone.
Next I am putting the steaks in a new one gallon ziplock bag and running the hot tap water in a pan and putting the burner on low. I have a thermapen to make sure I do not go above 120* but try to keep it at 100*.
I have done this before but a had a snafu in the tub this time! I had a leak in the Bag for the steaks so I had to pull them out after 15min and dry them off.
But,anyway all is good and I put the steaks on.
Four min. flip and four min flip wrap and four min rest.
We eat and drink and be merry! Thanks for the help during my darkest moments. Tim
Comments
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Nice save!Dinner looks DELISH!
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Thanks Hoss,
I had to wash off the bromine and soapy skin and put some more rub on the and you never knew the differnce! Tim :laugh: :laugh: :laugh:
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I've ate worse! :laugh:
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I'm roling on the floor! :laugh: :laugh: :laugh: :woohoo:
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Thanks Steve
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Hey Tim, great save. Good to see the steaks made it to the table.
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Thanks Bill
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Looks Good! Were they porterhouse? I usually get ribeyes, maybe i should try a porterhouse... How long did you cook your taters for?
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highpress, The steaks were (eat up now) bone in ribeye and I had my potato's skewered over a half a pizza stone at 500* for one hour. I know it sounds like a long time but they are the very large baking potato's and evoo and kosher salt. They come off pretty fluffy. As soon as the potato's are done I sear the steaks.
This is something I made or had welded and I did the polishing. What I have is food grade 304 stainless steel. I don't always bake them at 500* but that is close to what I seared the steaks at after the potato's were done I simply opened the dampers and seared at 600*.
The pizza stone is pampered chef. It broke in half one day. I have a bge pizza stone now.
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