I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Steak and a baked potato. If you insist on mashed with your steak, skip the gravy and go with extra butter. In my view, gravy doesn’t belong on a plate with a decent steak.
Sorry man, I am all for mashed potatoes and butter with a steak but you lost me with gravy. In my opinion I want something that complements the steaks flavor not cover it and gravy covers the flavor. I understand the argument for a baked potato it is a very compartmentalize side dish, you won't have much spill over onto that delicious steak. I just like baked potatoes every once and a while. So I guess in the end I don't really agree with either of you. I want mashed potatoes with a glob of butter in the middle.
There is no wrong answer here. Steak and a well executed mashed pertaters and gravy is perfectly fine. In fact, a good mushroom gravy is hard to beat. I like to mix the steak juices with the gravy, oh yeah! And also, a fully loaded baked potato is just as awesome. The star here should be the steak, closely followed by the tater in either manner you desire.
Last edited by Panhead John; December 11, 2021, 08:52 PM.
Baked, mashed, fried... don't matter to me. I don't think any particular sides are too 'low-brow' for any particular mains.
I had a braised beef short rib the other night, it was sitting on a bed of a potato puree, I found it quite good. This was a 'fancy' dish, you know, with long decorative slivers of heritage carrots and topped with pea shoots, side of broiled Brussels sprouts with bacon, parsley sprinkled over everything.... it was pretty. And pretty tasty. Glad I didn't pay for it, I bet it was well over $30. I'd been disappointed too many times at this place ordering steak, so I decided to try the 'special' braised short rib and it was good.
Point is, even at fancy 'high brow' places they'll still serve potato puree with nice cuts of beef.
Sadly, no, I did not take any pics. I've gotten away from pics lately... I was afraid I was becoming a social media 'tard type, even though this is about the only place I would post such things anymore. I've just gotten disgusted with popular culture and social media and am developing a bit of an aversion to picture taking for the purposes of sharing experiences. Maybe it's stupid, I dunno. I'm turning into a bit of a grump...
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
For a steak, served individually like a ribeye, of the two options you mention it would be a baked potato. Then some type of veg, asparagus or Brussels from the CI skillet.
but, if you were to serve a sliced portion of meat, then, I’d say mashed and like a few others, a mushroom or peppercorn sauce (not gravy) to accompany it.
WOOHOO! We Feast, least fer tonight! 
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