Chicago Rib Eye Steaks With Grill Roasted New Potatoes Recipe

Name: Chicago Rib Eye Steaks With Grill Roasted New Potatoes Recipe
Yield: 4 to 6 servings
Ingredients: 2 lb new potatoes, each about 2 in. wide, scrubbed and quartered; 4 tbsp extra virgin olive oil, divided; 4 tbsp Weber® Chicago Steak® Seasoning; Boneless rib-eye steaks, each 10 to 12 oz. and 3/4 to 1 in. thick

Yield: 4 to 6 servings

Weber Sauces & Seasonings delivers Chicago steakhouse flavor with our Chicago Steak Seasoning and this tasty rib eye recipe – perfect for a July 4th celebration or other hot days all summer-long.

Ingredients

2 lb new potatoes, each about 2 in. wide, scrubbed and quartered
4 tbsp extra virgin olive oil, divided
4 tbsp Weber® Chicago Steak® Seasoning
Boneless rib-eye steaks, each 10 to 12 oz. and 3/4 to 1 in. thick

Directions

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 with 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.