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. new potatoes, each about 2 in. wide, scrubbed and quartered
4 tbsp extra virgin olive oil, divided
4 tbsp Weber Chicago Steak Seasoning
4 Boneless rib-eye steaks, each 10 to 12 oz. and 3/4 to 1 in. thick
