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Ribeye with Onions, Mushrooms, and Potatoes for Two

Dinner for two: Juicy ribeye steaks topped with mushrooms and onions paired with BHC

Print Recipe


Ribeye with Onions, Mushrooms, and Potatoes for Two
  • 2 ribeye steaks
  • 3-4 large mushrooms
  • 1 onion
  • 2 russet potatoes
  • Olive oil
  • Coarse sea salt or kosher salt
  • Pepper
  • Seasoning
  • Baked potato toppings (butter, sour cream, cheese, chives, bacon, etc.)

Items Needed

  • Barrel House Cooker
  • Foil
  • 8"x5.5"x2" (or similar size) pan (a disposable tin pan works well)
  • Prep Time: 30 minutes
  • Cook Time: Less than 90 minutes
  • Skill Level: Easy
  • Makes 2 servings


  1. Light the Barrel House according to the instructions, but let the top coals get ashen grey before placing the barrel back on the base.
  2. While the coals heat up, clean the potatoes, stab them a few times with a fork, coat them in olive oil, and season with salt. Once coated, wrap them in foil.
  3. Chop the onions and mushrooms into big chunks. Toss lightly in olive oil and season with salt and pepper. Place them in the tin pan and cover with foil.
  4. If using the 14D, place the Open Frame on the middle level with a Half Grill Grate. Set the foiled potatoes on the Half Grill Grate and place the pan with the veggies on top of the potatoes.
  5. If using the 18C, place the O-Grate in the middle section with a Half Grill Grate in it. Set the foiled potatoes on the Half Grill Grate and place the pan with the veggies on top of the potatoes.
  6. Let the potatoes and veggies cook for 30-45 minutes.
Ribeye Veggie Prep

Placing the chopped and seasoned mushrooms and onions into the aluminum pan.

Ribeyes Hanging

Ribeyes hanging with potatoes on the Half-Grill Grate and veggies on top.

Items Needed

  1. Prep your steaks while the potatoes and veggies are cooking. Lightly coat them in olive oil, then add your favorite steak seasoning (coarse salt and pepper work fine).
  2. After the potatoes and veggies have been cooking for at least 30 minutes, place the H-Frame on the top level of the cooker(14D or the 18C). Hang the steaks on the H-Frame on the opposite side of the potatoes and veggies.
  3. How long you cook the steak depends on two things: how thick the steaks are and how done you want them. Ours were pretty thick and we cooked it to about 140°F for medium doneness in 30 minutes. For a thinner steak, cook it for less time. Use an instant read thermometer like the Javelin to determine when it is done to your liking.
  1. Once the steaks are done, remove them and the H-Frame from the cooker. Remove the tin with the veggies. Use your thermometer to puncture the potato and check the internal temp. The potatoes will be good once they've reached at least 210°F.
  2. Remove the potatoes from the cooker when finished.
  3. For additional texture on the steak, place both Half Grill Grates or a Full Grate on top of the charcoal basket. Then, with the hooks still in the steak, place them on the grates with the lid open for a couple minutes on each side to sear.
Ribeyes Searing

Half Grill Grates on the very bottom level with ribeyes searing.

Final Ribeye Meal

The finished ribeyes topped with mushrooms and onions, paired with smoked baked potatoes.

  1. Once finished with searing, remove them from the cooker, top them with the mushroom and onion mixture, top your potatoes with your favorite toppings, and enjoy a juicy, flavorful steak and potato meal for two.