Chicago Rib Eye Steaks with Grill Roasted New Potatoes
Place the potatoes in a large bowl or in a rimmed sheet pan. Add 2 tablespoons of the oil and 2 tablespoons seasoning. Toss to coat the potatoes evenly. Lightly coat the steaks on both sides of the remaining 2 tablespoons of oil. Season them evenly with the remaining 2 tablespoons of seasoning. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.
Ingredients
- 2 pounds new potatoes, each about 2 inches wide, scrubbed and quartered
- 4 tablespoons Mazola® RightBlend® Oil
- divided
- 4 tablespoons steak seasoning
- divided
- 4 boneless rib-eye steaks, each 10 to 12 ounces and 3/4 to 1-inch thick
Method
Place the potatoes in a large bowl or in a rimmed sheet pan. Add 2 tablespoons of the oil and 2 tablespoons seasoning. Toss to coat the potatoes evenly.
Lightly coat the steaks on both sides of the remaining 2 tablespoons of oil. Season them evenly with the remaining 2 tablespoons of seasoning. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.
Grill the potatoes in a vegetable basket over Direct Medium heat, with the lid closed as much as possible, until tender and browned, 20 to 25 minutes, turning them every 5 minutes or so to cook them evenly on all sides. Keep the potatoes warm while you grill the steaks.
Grill the steaks over Direct High heat, with the lid closed as much as possible, until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over Indirect High heat). Let rest for 2 to 3 minutes. Serve warm with potatoes.
