Bone in Rib Eyes with Taters & Charcoal-Roasted Artichokes

[Don Cash]

Bone in Rib Eyes were on sale this week from Tom Leonard's so they were on the menu for tonight. Wanted to do Lampe's yukons also but Martin's only had redskins. Also did Charcoal-Roasted Artichokes from Cooking Light. Pretty darn good meal!!

Meat & taters ready for the fire.

Artichokes after the par-boil.

Taters getting a head start.

Steaks on, 4 minutes a side, rotating half way through.

Artichokes on after the rib eye flip.

My sous chef in her favorite shirt.

Everything off.

Plated.

I've never been a huge artichoke fan because it always seemed like more trouble than it was worth...and this was no different. They were probably the best I've had but still a lot of work for little reward. That being said, it was a pretty cool cook and presentation...would be fun to do for company.

Thanks for viewing!

 

[John Solak]

Great looking stuff. For some reason I'm afraid to cook artichokes. Very cute sous chef too.

 

[Bob Correll]

What a little beauty!
Oh, and the food looks great too!
Top notch cook Don!

 

[Glenn W]

Your a blessed man to have a sous chef like yours! The food is Awsome looking as always!

 

[Michael C.]

Awesome Meal!!!! Looks great!!!!

 

[JimK]

Awesome!! Must have been ribeye and 'tater night in VA.

The 'chokes are good, but a heck of a lot of work. Like you said, fun for company.

 

[Jim Lampe]

very nice post Don! I love the artichokes and the ribeyes and the redskins . . . all very nice.
butt your sous chef is certainly the highlite of this post. (she's a darlin'!)

 

[Wolgast]

Looks really nice.

Never done artichokes on the grill,bet its good.
I always boil them in salted water eating them leaf by leaf with some good cheese dip.(snack style)

//Me

 

[Mildo]

Don, she is sweet

. Great looking food too.

 

[Sean S.]

what a treat!

 

[Brandon N.]

Your and your sous chef had an excellent cook, everything looks great!