Ribeyes and shrooms

[OSD]

I would have rather had bone in steaks, but these were on sale.

A little salt and pepper for the steaks and making a couple cheese and potato soufflés and some sauted mushrooms.

http://i271.photobucket.com/albums/jj131/BYBBQ/Grilling/Ribeye%20steaks/100_1543Small.jpg
ready for the grill

http://i271.photobucket.com/albums/jj131/BYBBQ/Grilling/Ribeye%20steaks/100_1548Small.jpg
Hot off the grill with a chunk of garlic butter melting while they rest

http://i271.photobucket.com/albums/jj131/BYBBQ/Grilling/Ribeye%20steaks/100_1558Small.jpg
Served up with the potato souffle and sauted shrooms.

[bowhnter]

Looks great Jim, nice grill marks! I missed the potatoes before, what's the process for those?

[JediDog]

Man I could go for a great looking steak like that right about now! Great job.

[gpalasz]

Nice looking steaks...great marks

[HB-BBQ]

Great looking steaks! I love the bone-ins myself but started enjoying the boneless ones lately for the same reason. I am curious about the potato dish it looks really good?

[OSD]

Here you go, this is the recipe for the potatoes.
The potatoes can be made as a casserole or a souffle'. :-D These are really good.:-D

Potato - Cheese Souffle'


4 Tbs of chopped onion
3 Tbs of melted butter
1 cup of milk
2 Tbs of flour
Salt and pepper
2 eggs separated
3 cups mashed potatoes
1/2 cup Sour cream
1 cup Shredded cheese - whatever flavor you like



1--- Brown the onion in butter, add flour and then milk.
2--- Add the remaining ingredients, egg yokes, and sauce to potatoes and mix well.
3--- Then fold in beaten egg whites.
4--- Bake in a greased oven dish or 4-6 Ramekins for about 25 - 30 minutes at 350ºF.


Cooking Tips
If mix is too stiff, add in more sour cream. seems to work better than adding in more milk
add in 2 more eggs for a fluffier souffle'

If you leave out the eggs and flour, cook it the same way and it will be a casserole instead of a souffle'.

I use the Ramekins. Take one of the cooked Ramekins, run a knife around the inside edges, then set a dinner plate upside down on the Ramekin, then holding them together turn them over and lift off the Ramekin.

[cowgirl]

Mmmmm, those look wonderful! I'm a ribeye/shroom kinda gal.
Thank you for the recipe too, I will definately give it a try.

[Rooster]

That looks awesome

[hydramax]

Good looking meal !

[Todd Ras]

Man, I missed lunch and those looks really good right now :-P

[Single Fin Smoker]

What did you saute the mushrooms in?

[Mad Max]

Those steaks are off the hook! I like the sauted shrooms and potato souffles, I have to give it a try.

[mdhart79]

nice jobi gotta do those taters

[dodgeramsst2003]

Ok, this may be a dumb question but I still have to ask. Do you put the potatos on the grill with the steak, or do you cook them in the oven? I've never made a soufle before, but I started drooling on my keyboard and licking the screen while I was reading the recipe and looking at the pics. I'm gonna have to try it soon.

[Midnight Smoke]

Nice looking steaks! Are the bone in's more flavorful? I try to get the boneless so not to pay for the weight.

[Norcoredneck]

Looks awesome.

[smokindorf]

Yummy lookin' steak and cheesy taters...

[OSD]

The shrooms were sauted with butter, salt & pepper, minced garlic, Worcestershire sauce, and a splash of lime juice. :-D
I do them in the smoker, on an indirect grill, or in the oven. They take a little longer in the smoker or the grill than the oven. Doing them as a casserole works best on the grill.:-D
I don't know if a bone steak is better, but it's fun gnawing that bone, and the dog always votes for bone in steaks.:biggrin:

[garyk1398]

Thanks for the recipe. The steaks look great!

[Greendriver]

triple threat here, you just couldn't beat rib eyes, tater sueflet, and shrooms.

[The Pickled Pig]

Great looking food. Thanks for the tater recipe too.

[dodgeramsst2003]

Jim,

Thanks for the info, I'm gonna try that recipe soon!