Chicago Rib Eye Steaks With Grill Roasted New Potatoes - Weber
Prep Time
5 minutes
Cook Time
33 minutes
Total Time
40 minutes
Yields
4
Directions
- 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 with 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 potatoes in a vegetable basket over direct medium heat, with lid closed as much as possible, until 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
Ingredients
- 2 lbs. ea new potatoes, each about 2 in. wide, scrubbed and quartered
- 4 tbsp ea extra virgin olive oil, divided
- 4 tbsp ea Weber Chicago Steak Seasoning
- 4 ea Boneless rib-eye steaks, each 10 to 12 oz. and 3/4 to 1 in. thick