Had a hankerin' for a steak recently, and my SRG made that happen last night. I had a vacu-sealed pack of little ribeyes about 6-8 oz. each that I thawed in the fridge while I was @ work yesterday. By the time I got home, they were thawed, so I wiped them down with a paper towel, salted with kosher salt & let them sit for 10 minutes. Then, I sprinkled them with granulated gaaahlic (thanks, Pam!) and let them sit another 15 minutes while the SRG heated up. I microwaved three big Russet baked potatoes, sprayed with Pam olive oil spray and some kosher salt, wrapped them in foil & put them into the oven @ 350° on the middle rack. Just before I wanted to put the steaks on, I checked the potatoes, and they didn't feel quite soft & done enough, so I turned on the broiler for 10 minutes. This seemed to be the key to getting them done just right.
Ordinarily, I would have put them in a rack in the SRG basket for 15-20 minutes under the grill grate, but I forgot to get out the basket & rack before I started preheating the grate.
The oven really made them turn out like a restaurant baked potato - skin was just crisp & sparkled with salt, the inside was fluffy & moist. After broiling, I turned down the oven to 350° and put a pan of dinner rolls in for 10 minutes.
In the SRG, I added a generous handful of hickory pellets outside the Tommy ring™, and let them start smoking before tossing the steaks on the grill.
Yep, there's a couple of pics.
Here are the ribeyes on the SRG. It heats up quickly and makes really pretty grill marks. I know that they don't necessarily equate to a good steak, but we first eat with our eyes, and these look pretty darn good to me.
Plated with a big ole baked potato, green beans & some dinner rolls.
Total time start to finish was <30 minutes, including waiting for the SRG to heat up. Can't do much better than that for an after work dinner.
One great thing about having multiple grills is being able to choose the right grill for the meal you want to cook. I am and always be a champion of the Weber kettle because you can do anything on it, but the SRG holds its' own in many areas. I love using my SRG for the things I know it does well, and even though it is the only gasser I own, I don't want to be without it.
As always, thanks for looking. I meant to show a cut steak pic, but once I started eating, I completely forgot to take one. Maybe next time I will remember!
