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Chicago Rib Eye Steaks with Grill-Roasted New Potatoes

B&G Foods North America, Inc.

Difficulty: easy
  • People

    Serves 4 to 6

  • Prep Time

    15 mins

  • Grilling Time

    26 to 33 mins

Ingredients
Instructions

the Ingredients

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  • 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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan.
    Prepare the grill for cooking over medium heat (400°F) and preheat a perforated grill pan.
    Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan.
  • In a large bowl combine the potatoes, 2 tablespoons of the oil, and 2 tablespoons of the seasoning. Toss to coat evenly.
  • 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.
  • 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.
    Add the potatoes to the grill pan and cook over 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.
  • Increase the temperature of the grill to high heat (450° to 550°F).
    Increase the temperature of the grill to high heat (500°F).
    Increase the temperature of the grill to high heat (450° to 550°F).
  • 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.
    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. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the potatoes.
    Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the potatoes.

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