Steak N' Tater

[Marty Owens]

It was a ribeye and twice baked potato kind of night again… put some twice baked potatoes on for a while before started searing the ribeyes.


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Melting the cheese over bacon topped twice baked potatoes while the steaks cooked indirect after the sear.


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Black Label AP rub on the twice baked potato and Chupacabra Brisket magic and White Lightning Double Garlic Butter for the steak.


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Absolutely delicious, this meal doesn’t get old!


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Cooked to our preference.



Thanks for looking!

 

[Dustin Dorsey]

That are some perfectly cooked steaks! Is that a Grillgrate cut out to fit the vortex?

 

[Marty Owens]

That are some perfectly cooked steaks! Is that a Grillgrate cut out to fit the vortex?

Picked them up a few years ago for our BGE MiniMax and Kamado Joe JR with 14.5" grates, they sure are a nice fit over a wide side up Vortex!

 

[CaseT]

Great looking meal!

 

[Rich Dahl]

Nice cook Marty, like the looks of that tater.

 

[Barb D]

That tater is done just right. Steak is awesome also.

 

[Mark H]

Good job and great photos!

 

[Cliff Bartlett]

When the twice baked potato is as big as the steak it's perfect! Looks delicious Marty. I might check into that smaller grillgrate for use with the Vortex.

 

[ChuckO]

Oh my....Not sure what looks better, the perfectly cook steak, or that tater.....