Steak & Potatoes

Jason Hardee, Elite BBQ Smokers

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.

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Course Main Course

Cuisine American

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

Video

Notes

Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.

Keyword Cast Iron, Elite BBQ Smokers, Grilling, potatoes, recteq grills, steaks