Chicago Rib Eye Steaks with Grill Roasted New Potatoes
  20 Share this recipe    Facebook Pinterest    Print this recipe  

Just when you thought it couldn't get better - try this!

Category Entrees - Beef Serves 4 to 6 servings
Cooking Time 00:35 Kid Friendly Yes
 
Chicago Rib Eye Steaks with Grill Roasted New Potatoes
20
 
Share this recipe
Facebook Pinterest
 

Just when you thought it couldn't get better - try this!

Category Entrees - Beef
Serves 4 to 6 servings
Cooking Time 00:35
Kid Friendly Yes
 
 
 
Mazola®
 
 
Ingredients
 
2 pounds new potatoes, each about 2 inches wide, scrubbed and quartered
4 tablespoons Mazola® RightBlend® Oil
divided
4 tablespoons steak seasoning
divided
4 boneless rib-eye steaks, each 10 to 12 ounces and 3/4 to 1-inch thick
 
Instructions
 
Place the potatoes in a large bowl or in a rimmed sheet pan.  Add 2 tablespoons of the oil and 2 tablespoons seasoning.  Toss to coat the potatoes evenly.

Lightly coat the steaks on both sides of the remaining 2 tablespoons of oil.  Season them evenly with the remaining 2 tablespoons of seasoning.  Let the steaks stand at room temperature for 20 to 30 minutes before grilling.

Grill the potatoes in a vegetable basket over Direct Medium heat, with the lid closed as much as possible, until tender and browned, 20 to 25 minutes, turning them every 5 minutes or so to cook them evenly on all sides.  Keep the potatoes warm while you grill the steaks.

Grill the steaks over Direct High heat, with the lid closed as much as possible, until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over Indirect High heat).  Let rest for 2 to 3 minutes.  Serve warm with potatoes.
 
 
 
   Comments
 
Add a Comment
 

To comment on a recipe, please login or register.

 


 
 
 
Be the first to get new recipes, tips and videos.
 
Related Recipes
 
Slow Cooker Beef Pot Roast with Gravy
 
Tex Mex Marinade
 
Barbecue Beef Sandwiches