Trish and Cliff
Ingredients:
- 2 Rib Eye steaks 3”thick
- 2 Large Baking Potatoes
- bacon (6 strips cooked crispy)
- 8oz Sour Cream
- 1 stick butter (½ cup)
- 1cup Shredded Sharp Cheddar Cheese
- 1cup Shredded Monterrey Jack Cheese
- 1 tbsp thyme
- 1tbsp chive
- cracked sea salt and ground pepper to taste
Crank the Big Green Egg up to 450 degrees set for indirect cooking (plate setter). Bake the potatoes for about 45 minuets or until tender. Remove the plate setter and turn up the heat to 500 degrees replace the cooking grate. Sear the steaks on both sides about 2 minuets each, turn down the heat to 350 and continue to cook till desired wellness. During this time, scoop out the potatoes leaving a rim and mix with all the remaining ingredients, reserving a little cheese and bacon for garnish. During the last few minuets toss the potatoes back in the egg until the cheese is melted. Remove, let the meat rest a few minuets then serve. Enjoy!
