Ribeye and Tater

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Master of the Pit
Original poster
Apr 17, 2006
Garden City, MO
Here is a pic of dinner that just came off the new Performer I got for Father's Day. I grilled a pair of 1 lb. ribeyes and cooked baked taters right down in the fire. Pretty good eats. I used RO lump and hickory chunks for fuel. Grilling is a little fast paced for during shots, so I just took a final results pic. Helps me let the steak rest a few minutes.

Steak cooked over a very hot coal bed. Seared 2 min. and rotated 90° then 2 more min. and flipped over and repeated procedure for 2nd side. An almost perfect medium rare. MmmmMmmmm good!

Here it is:


You dont know how bad I want a bite of that! Got back in town from eating bad hotel/confrence food ........... Taco night????? ...... not for another year. Looks like a great dinner.
Da**, that looks good!!! All I can say is I know where you live...lol. Congrat's on your daddy's day gift.....looks like your putting it to excellent use.
Me too Carl. These were a little thin. I usually buy a whole ribeye or two when they go on sale. They will slice for free, but I usually bring them home and slice them about 1 ½" thick. My wife picked one up for us last time and fell for the free slicing so these are a little skinny. Still eat good though.

Nothing is too good for us down here in the sticks Mike.
Nice grill marks Chad! That's zackly how I do my steaks on the Weber, except I go for the 45* rotation...

I love me some ribeyes! We picked up a whole ribeye at BJ's last week and cut them into 2" steaks... That's what's for dinner tonite!
Man that steak does look good. Not to mention the tater alongside it. I'm sure it made a fine meal.
Oh Yea, I know what you mean I just finished one off myself, but I added a few 10/15 shrimp to the barrby for a twist.
Me too, I just went dumb for a minute and typed 90° Hawg. Time for my meds.

I wish I had thought of that Skeeter. Not sure where I would have put them though.
That really looks good. I hope the ones that I am going to fix for dinner tonight turn out that well.
That is mi-t fine lookin grub. I do agree on the cut of meat.. my cut of choice. The only thing you are missing might be some fine portobellos sliced and sauteed, and poured over the top....

Man I am hungry
i love my ribeyes. i usually get 2 18oz custom cuts about 2" thick & slow cook them and "try" to save 1 for the next day to have w/ over easy eggs,hashbrowns,& texas toast. aww gawd i'm starving now.
Did a couple of ribeyes last night. Used a new rub on my steak that I found at the grocery store it’s Cinnamon and Chipotle and it's made by McCormick Ma Dutch didn't feel adventurous and didn't want any rub on her steak but did try a piece of my ribeye and thought it was dang good. (She must have really liked it cuz she kept trying to take more of my steak!)

Now if I had remembered to add the foil pack of wood chips to the grill. . .
Bit the bullet and got a 12 lber. On sale for $6.44/lb (Costco is $7.99/lb) Had them slice off 8, 1 inch steaks. Still have a 5.5 lb roast left. Cant wait to grill'em up or "smoke the roast".

Mighty fine lookin cut of meat there Chad!
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