Can anyone tell me the way Fast Eddy cooks his Steak & Potatoes? I use to have it written down but lost it.
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Try googling it, when I did it came up with something close on a copykat recipe.
I copied this from a posting some time ago, and this was using a pellet grill...
OK here is my typical steak dinner (by Fast Eddie)
First I like baked potatoes with my steaks so I go out and turn the grill on at 400 and put potatoes on the top rack right side.
I don't wrap my potatoes either; I just wash them and throw them on.
I run them for about 40min.
Then I go and turn the unit to 200. I normally cook a 1 inch thick ribeye. I put the steaks on the bottom right for 20min without flipping them.
Then I'll go out and turn the unit to 550. I do not open the lid.
I wait for 4 min then I open it up and put the steaks right over the fire on the "charbroiler" for 2 min a side.
Go get a plate and you’re ready to eat a nice med cooked ribeye.
If I have someone who wants a more well done steak then it goes back to the indirect to finish. If it is a strip cut, you'll most likely need to go back indirect because of the density of that muscle seems to cook longer for the same doneness.
OK here is my typical steak dinner (by Fast Eddie)
First I like baked potatoes with my steaks so I go out and turn the grill on at 400 and put potatoes on the top rack right side.
I don't wrap my potatoes either; I just wash them and throw them on.
I run them for about 40min.
Then I go and turn the unit to 200. I normally cook a 1 inch thick ribeye. I put the steaks on the bottom right for 20min without flipping them.
Then I'll go out and turn the unit to 550. I do not open the lid.
I wait for 4 min then I open it up and put the steaks right over the fire on the "charbroiler" for 2 min a side.
Go get a plate and you’re ready to eat a nice med cooked ribeye.
If I have someone who wants a more well done steak then it goes back to the indirect to finish. If it is a strip cut, you'll most likely need to go back indirect because of the density of that muscle seems to cook longer for the same doneness.