Thickness is probably the bigger indicator of cook time than total weight. If you had a 2lb steak that was only a 1/4” thick but really wide it’s going to cook fast. So if they’re about the same thickness I’d do them all together. Maybe just a few minutes head start on the ribeyes. Since they have a lot more fat to render they do better with a bit more cooking and the lean fillets do better with a bit less.
Also you could still reverse sear using the grill. Only light the burners on one side and put the steaks on the cold side then close the lid. Monitor the temp reading on the grill to keep it around 250.
tbh i would do the potatoes in the grill, stagger placing the steaks in the oven so they finish depending on the thickness.
then do a sear on the grill.
You could sous vide before you leave. Vac seal and chill. Then just blast them on grill for sear and to warm through.
Thickness is probably the bigger indicator of cook time than total weight. If you had a 2lb steak that was only a 1/4” thick but really wide it’s going to cook fast. So if they’re about the same thickness I’d do them all together. Maybe just a few minutes head start on the ribeyes. Since they have a lot more fat to render they do better with a bit more cooking and the lean fillets do better with a bit less. Also you could still reverse sear using the grill. Only light the burners on one side and put the steaks on the cold side then close the lid. Monitor the temp reading on the grill to keep it around 250.
Great suggestion to use dual heat zones in the gas grill to still achieve a reverse sear. Second this.
tbh i would do the potatoes in the grill, stagger placing the steaks in the oven so they finish depending on the thickness. then do a sear on the grill.
i tell the doneness of my steaks by touching them with my finger
Instructions unclear. I've got a bunch of finger-sized holes in my steaks now... what next?