ribeye steak in cajun compound butter, with garlic cheddar sour cream mashed potatoes

[buzz84]

ribeye steak in cajun compound butter, with garlic cheddar sour cream mashed potatoes​

 

[Bruno]

Looks amazing!! Now I’m really hungry!

 

[bbqking]

hot diggety logs, that looks stupendious

 

[Hamey]

I must be too new to make a new post. So…against my better judgement, I’m going to post this tonight (disclaimer – I may or may not have been drinking beer for the better part of the afternoon/evening).

This was the first time that I cooked steak on the SmokeFire…. I normally use my Genesis II gas grill. It was just myself and my 11 year old and I had some filets in the freezer from my last side of beef purchase.

I fired the SF up to 500 degrees using the GrillMaster blend pellets. I seasoned with olive oil, kosher salt, and black pepper. I don’t remember how long it took to get to 500, but it seemed relatively quick considering it was in the mid 50’s, cloudy and getting dark. I cooked them for 5 minutes, flipped them (moved front-to-back, etc.) and cooked them for another 7 minutes.

They turned out great! I didn’t detect a lot of smoke flavor…nor did I expect to on a short/high-heat cook. I think the SF is turning into my go-to grill for most cooks. I promise to still show the Genesis and kettle grills some love occasionally. I sold my Smokey Mountain, but I believe it went to a good home.

 

[Hamey]

The ribeye and potatoes look amazing!

 

[JpsBBQ]

I must be too new to make a new post. So…against my better judgement, I’m going to post this tonight (disclaimer – I may or may not have been drinking beer for the better part of the afternoon/evening).

This was the first time that I cooked steak on the SmokeFire…. I normally use my Genesis II gas grill. It was just myself and my 11 year old and I had some filets in the freezer from my last side of beef purchase.

I fired the SF up to 500 degrees using the GrillMaster blend pellets. I seasoned with olive oil, kosher salt, and black pepper. I don’t remember how long it took to get to 500, but it seemed relatively quick considering it was in the mid 50’s, cloudy and getting dark. I cooked them for 5 minutes, flipped them (moved front-to-back, etc.) and cooked them for another 7 minutes.

They turned out great! I didn’t detect a lot of smoke flavor…nor did I expect to on a short/high-heat cook. I think the SF is turning into my go-to grill for most cooks. I promise to still show the Genesis and kettle grills some love occasionally. I sold my Smokey Mountain, but I believe it went to a good home.View attachment 4631

In my experience, if you move the steaks just off the edge of the center deflection shield, the sear is even better. That’s what I love about grilling on the Smokefire, you can get very direct style radiant heat. It’s far superior to other pellet cookers in this area and rivals most gas grills. Combine the great grilling ability with the world class Bbq it produces and you have a true one grill option. I still love using other cookers but find myself Smokefiring quite often. Your steaks look great! Enjoy!

 

[Bill]

View attachment 4622ribeye steak in cajun compound butter, with garlic cheddar sour cream mashed potatoes​

Did you post the recipe?