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.