Wagyu Ribeye - first time !

[OldUsedParts]

Welps, Y'all, today I'll be grilling a Ribeye instead of a Tenderloin and the Ribeye is Wagyu Cut purely out of curiosity of Taste.

Sides are a ready as my Taste Buds

[OldUsedParts]

The Wife is not a Steak Person, except for a Chicken Fried Steak, so I'm fixin her a Twice Baked Tater which will be her Lunch Today.

[OldUsedParts]

TASTE REPORT - - - the Steak was Awesome AND I must credit Suckle Busters Campfire Steak Seasoning and Espresso for at least half. The Wagyu Ribeye was probably the best Ribeye I've ever had. HOWEVER, I'm going back to the Tenderloins even tho they are "pricier" - - - MAINLY so I can get the Red Juice because they are cut a whole lot Thicker.

[Copass pupil]

I wondered what the verdict was. Looks impressive.

[Rambo]

I’d eat that

[Smoking Piney]

Emm, not only are you the steak master, I will now declare you the spud master.

The steak looks great, but the spuds you've made on previous cooks and this one also look great.

Rock on, Sir!

[OldUsedParts]

Well thanks Brother John, I don't know about being the ?master? of anything but I do take care and Pride when doing Steak and Taters.
My Baked Taters are "first" BAKED at 410 for about 50 minutes AND THEN I ?either? slice lengthwise in half (for two servings) or remove the top portion of the Skin and dip out the baked soft inside to a Bowl keeping the skin in tact as a baking container (for one serving) Then I sautee some own-yawn and chopped bacon together and put that in the bowl with the Tater, along with SPG, Butter and Sour Cream (to taste) Mix well and put back into the Tater Skin bowl. Top with shredded "favorite" chez and finishing baking at 350 for 10 min or until the Chez looks like you want it to.

The Tater on this plate was slit lengthwise in half and we came out with a 1/2 baked Tater apiece as you can tell.

[Smoking Piney]

Just saved your recipe, Emm.

[OldUsedParts]

former member, Russ, gave it to me so ENJOY !