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.
Ingredients
Instructions
Ingredients
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.