The BBQ BRETHREN FORUMS. - 2 1/2" Ribeye Steak Dinner.

To celebrate my new patio cabinets we invited some friends over so I thawed out a 2 1/2" ribeye steak I had in the freezer.
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I unwrapped it and seasoned with Primo Chicago Stockyard steak seasoning.
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I wrapped it up and let it take a 6 hour get happy rest. I now prepped some heirloom carrots
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and sliced them up so they were ready to steam right before we eat.
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Also washed and prepped some small potatoes so they were ready. Around 45 minutes before our guests arrived I started up the kettle. I tried my new Vortex out for this cook.
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Around 30 minutes before our guests arrived I put on the potatoes and the steak.
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It rode right about 330 degrees for the next hour.
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My friend had brought a Belgian Ale with him so we drank a glass of that while the meat and potatoes were cooking. Here it is once the meat alarm went off at 113 degree I.T.
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I remove everything and tented the steak with foil. We then cooked up some shrimp marinated in lemon juice and garlic that our friends had brought.
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I then opened open the vents and let the Vortex go nuclear.
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Once I thought it was like the sun, I put the steak on for 60 seconds.
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Flipped it and let it cook another 60 seconds.
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I brought this in the house and let it rest for 10 minutes. I then cut the rib bone off
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and sliced it up into approximately 1/2" slices.
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I now placed the slices onto a wooden cutting board for serving and squeezed some blue cheese and herb compound butter on the top.
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I took this out to the table and we all served up a plate with the lemon garlic shrimp, baked potato and the heirloom carrots.
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So good!

Thanks for looking.