USDA Prime Ribeye w/potato

I couldn't stand it anymore. Everytime I pick out my thick ribeyes I'm always looking at the Prime cuts. Tonight was one of those "who cares about the price" moments so I went for one. It was 2 inches thick and weighed 1.2 pounds. I started out by lighting the egg and getting it up to 400 for the potato cook. I rubbed them in olive oil and John Henrys Spud rub. If anyone has been looking for a great tasting peeling on a potato, you need to order this stuff. It has great flavor. I would also like to thank Granpas Grub for shunning me into going without foil. I always wrap my potatoes in foil but after his suggestion I went foil-less. Great tip grub! They were the best potatoes yet. The peeling was a little crispy just like I like. As for the ribeye I went with the usual and un-disputed steak flavoring champion in my house, Dizzy Pig Cow Lick. If you don't have any of this stuff, what are you waiting for? After the potatoes came off (1 hour) I jacked the egg up to about 650 for the sear. I went about 2 minutes per side and then raised them up on the adj rig for the finish. Overall it was an awesome meal! Probably the best steak I've ever eaten. Does it have anything to do with it costing 16 bucks a pound? Probably so but hell I'm going with it. No kidding, the steak seemed to have a diff grain than I'm use to. It just melted when you chewed it. Anyways thats my story and now I'm about to lay up and let it all turn to fat watching a movie! Lifes good! Everyone have a great night.