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Serves: 4

Steak & Fries

Prep Time
45 min.
Cooking Time
1:15 h
Method
Direct & Indirect
Prep Time
45 min.
Cooking Time
1:15 h
Method
Direct & Indirect

Ingredients

Steak Fries
  • 4 250gram ribeyes
  • sea salt flakes
  • black pepper
  • fresh tarragon
  • 1/2 lemon grilled on the cut side
  • 200ml mayo
  • 6 large maris piper potatoes
  • 2 rosemary sprigs
  • 50ml vegetable oil

Instructions

    In the kitchen:

  • 01
    Season the steaks with salt and pepper half an hour before grilling.
  • 02
    Add the mayonaise to a small bowl with a squeeze of lemon.
  • 03
    Then wash, dry and chop the tarragon finely and add to the mayo.
  • 04
    Wash the potatoes and rosemary thoroughly.
  • 05
    Cut the potatoes in rustic wedges - not too small.
  • 06
    Chop the rosemary combine with the potatoes and add a the oil and sea salt.
  • 07
    Place them in the basket for the rotisserie and attached the basket to the rotisserie spike.
  • At the barbecue:

  • 01
    Prepare the barbecue for indirect heat, approx. 250°C.
  • 02
    Place the rotisserie spit and basket onto the barbecue and turn the motor on.
  • 03
    Replace the lid and cook the potatoes for 1 hour, or until they are crispy.
  • 04
    Change the barbecue to direct heat.
  • 05
    When you are going to grill the steaks, it is important that the barbecue is searing hot!
  • 06
    Put on the GBS Sear Grate if you have one.
  • 07
    Brush the steaks with oil and place them on the direct heat.
  • 08
    Grill them 3-4 minutes on each side for medium.
  • 09
    Let them rest on a cutting board for 5 minutes.
  • 10
    Serve with the potatoes and tarragon mayo.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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