Chicago Rib Eye Steaks with Grill Roasted New Potatoes
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
PRODUCTS
Instructions
- 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.
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