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B&G Foods North America, Inc.

Chicago Rib Eye Steaks with Grill-Roasted New Potatoes

  • People

    Serves 4 to 6

  • Prep Time

    15 mins

  • Grilling Time

    26 to 33 mins

Serves 4 to 6
Prep Time
15 mins
Grilling Time
26 to 33 mins

the Ingredients

Getty Images 525205033
  • 2 pounds new potatoes, each about 1½ inches in diameter, scrubbed and quartered
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons Weber® Chicago Steak Seasoning, divided
  • 4 boneless rib eye steaks, each about 12 ounces and 1 inch thick

Special Equipment

  • perforated grill pan


  • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan.
  • 02 In a large bowl combine the potatoes, 2 tablespoons of the oil, and 2 tablespoons of the seasoning. Toss to coat evenly.
  • 03 Lightly coat the steaks on both sides with the remaining 2 tablespoons oil and season evenly with the remaining 2 tablespoons seasoning. Allow the steaks to stand at room temperature while the potatoes are cooking.
  • 04 Add the potatoes to the grill pan and cook over direct medium heat, with the lid closed, until tender and nicely browned, 20 to 25 minutes, turning every 5 minutes or so. Remove from the grill and keep warm.
  • 05 Increase the temperature of the grill to high heat (450° to 550°F).
  • 06 Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the potatoes.

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