@davepruettfoodie

The technical term for the centerpiece of this meal is “a big ass steak.” Image 1: A 2.57 lb (1.17 kg), bone-in, prime ribeye, aka, a Cowboy Steak. It will make dinner for Valeria and I, with plenty left over for lunches. Second City Prime is a purveyor of meat and seafood in Chicago. I’ve never shopped there, but I saw their rub in my local supermarket. It’s a classic combination of course pepper, salt and garlic along with dried porcini mushrooms (umami alert!), shallots and herbs. The combination of ingredients looked intriguing, so I grabbed a bottle. From the aroma and texture, I’m betting it will be good. This went into the fridge overnight. Image 2: So many ways to cook a great steak but I decided to smoke it and sear it. Here it is on the Traeger Timberline XL, rocking about 225℉ (107℃) in Super Smoke mode. It took about an hour to hit an internal temp of 125℉ (51.7℃). Time to reverse sear! Image 3: Cast iron griddle on the Weber Genesis II 435. 60 seconds per side—done! Image 4: And there we have it. Bone sliced off. Center cut. Great crust and medium-rare beef. The rub was terrific. It didn’t cover, but complimented, the beef flavor and gave a great crust. Image 5: Plated with some mashed potatoes we had left over from a previous meal. The beets had been smoked the day before, now chopped and tossed with olive oil, salt, and pepper. Simple home cooking, but delicious. @wildforkfoods @traegergrills #traegertimberlinexl @webergrills #webergenesisII #cowboysteak #ribeye #mashedpotatoes #beets #roastbeets #smokedbeets