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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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