Ribeye Steak and Grilled Potatoes

There's nothing quite like a juicy steak. Amy wanted to make a no bake strawberry cheesecake and I was tasked to do the grocery shopping while she took our dog, Isaac, to the vet. I decided that fast food wasn't an option last night and bought a couple of ribeyes for dinner.

The first order of business was lighting the grill with my weed burning torch. The longest part of the process is getting the torch lit. After that, it's 2 minutes, maybe 3 and we're in business.

I used the charcoal left over from my pizza making last Friday night. See those sparks fly?

I halved four potatoes, rubbed them with butter, and sprinkled them with kosher salt. I put the secondary cooking grid on my Saffire and put the potatoes on it. I didn't use a heat deflector this time because I was hungry lol.

While letting the potatoes cook at about 300 degrees, we started prepping the cheesecake. Once we'd made the crust and the filling, I rubbed Weber steak seasoning and kosher salt on the steaks, topped them with butter, and took them out to the grill.

I took the potatoes off at this time and covered them with foil and a little more butter.

The steaks seared for 7 minutes a side at 550 before coming off the Saffire.

Just look at them! Seared to a perfect medium rare!

I can't wait to smoke some pork shoulder on Saturday!

Oh, and the no bake strawberry cheesecake was wonderful too!