You know one of the comfort food that everyone loves. That is right, steak and potatoes and today we are going to be showing you how we grilled these steak and potatoes on the grill. Steak and Potatoes, always a favorite for me and Michelle and this is one recipe that I know that you will enjoy.
We hope that you watch these videos and that it helps you. Please know that if you have any questions, please feel free to reach out to me and I will be happy to help. Good luck and hope to see you at a BBQ competition somewhere.
Steak & Potatoes
Equipment
- Grill / Smoker
- Cast Iron Skillet
Ingredients
- 2 ea. Ribeyes
- 2 lbs. Dutch Yellow Baby Potatoes
- Wagyu Tallow
- 1/2 ea. Chopped Onions
- Kosher Salt
- Black Pepper
- Spray Ghee
- Onion Powder
- Rufus Teague Steak Rub
- The Judge Garlic Pepper Rub
Instructions
Seasoning The Ribeye's
- Trim off the outside fat of the steak to expose the Spinalis meat, but be careful to do remove too much to allow the Ribeye steak to separate
- Apply the Wagyu Tallow to act as a binder
- Apply Rufus Teague Steak Rub
- Apply The Judge Garlic Pepper Rub
- Set the Steak into the Fridge to allow the rub to set
- Wash and Clean the Potatoes and place them in a 9” Cast Iron Skillet
- Add Wagyu tallow and Ghee to taste
- Add The Judge Garlic Pepper
- Add Chopped Onions
- Add Kosher Salt and Black Pepper to taste
- Add a generous amount of Onion Powder
Cooking / Grilling
- Set the Recteq 380 to 500°
- Place the Cast Iron Skillet with the potatoes in the Recteq
- About 10-minutes into the cook add the steak to the grill
- Flip and rotate about every 45 second
- Occasional stir the potatoes
- When the Ribeyes reach an internal temperature of 120° remove and let the rest
- When the potatoes are fork done remove and let them rest.
- Enjoy
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.