2 Ribeye Steaks, 1 1/2 - 2 lbs total weight
1 Tbsp Olive Oil
1 Tbsp Ground Bourbon Barrel Smoked Black Pepper
Pinch of Salt
1/2 Tsp Truffle Salt (use as finishing salt)
1/2 Head Iceberg Lettuce
1/4 Cup Crumbled Blue Cheese
1/4 Cup Blue Cheese Dressing
1/2 Cup Candied Pecans
3 Tbsp Craisins
2 Tbsp Butter
2 Tbsp Sour Cream
To begin, bake the potatoes in a 350 degree oven for about an hour until tender.
Next, lets remove the ribeyes from the fridge and place on a cutting board. Rub both sides with olive oil and season generously with Bourbon Barrel Smoked Black Pepper and a pinch of salt. Let dry rub sit on steaks while they come to room temperature, about 30 minutes. Allowing meat to come to room temperature allows meat to cook more evenly.
Preheat grill to high. Grill steaks about 5-6 minutes per side for medium rare. Keep an eye on them to prevent flare ups from the fat dripping onto grill. We do not want charred steaks!
Place steaks on a clean cutting board, sprinkle to top with Truffle Finishing Salt and let rest for 10 minutes.
While steak is resting lets put together the wedge salad. Halve the head of lettuce and then halve again. Save 1/2 head for another use. Place a 1/4 of the head of lettuce on a plate each, and drizzle the dressing. Finish by dividing the pecans, craisins, blue cheese and croutons over each wedge.
Cut the baked potato and top with 1 tbsp each of butter and sour cream.