Ribeye, baked potato, asparagus

1 hr 30 min · 25 min hands-on · pull 128°F · rest 8 min

Ingredients

1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz

• ribeye steaks, 1½ inches thick2 (1 1/2 lb)
• kosher salt2 tsp
• black pepper1 tsp
• large russet potatoes2
• oil, for the potato skins1 tbsp
• thick asparagus1 lb
• butter, for the potatoes2 tbsp
• sour cream1/4 cup

Method

1. 1

   Salt the steaks. Scrub the potatoes, oil and salt the skins. Oven or pit at 275–300°F: potatoes on, steaks on a rack away from direct heat.

2. 2

   Pull steaks at 115–118°F. Potatoes should probe tender around then, 50–70 minutes. If the potatoes lag, they go back in while you sear.

3. 3

   Sear the steaks 45–60 seconds a side on a ripping grate or skillet. Rest 8 minutes.

4. 4

   Asparagus: oil, salt, 2–3 minutes on the hot grate while the steaks rest. Lemon.

5. 5

   Split the potatoes. Butter, sour cream, a pinch of the steak salt. Slice the ribeye across. The potato is a side, not a boat for leftover steak.

If you don’t have it

• Ribeye → Strip or a thick chuck-eye. Same reverse. Chuck-eye is the weeknight price.
• Russet → Two petites per person, roasted. Faster. Less steakhouse. Still a potato.
• Asparagus → Broccolini. Same grate, same rest window.

Same cook, different day

• Loaded potato

  That is the house style. Chives, bacon if you have leftover, cheddar. The steak stays unsalted extra — the potato carries it.

• Indoor only

  No grill. Oven reverse at 275°F, skillet sear. Asparagus in the same skillet after the steak.