A perfect Ribeye steak with grilled potatoes and zucchinis
Ingredients for four persons
- 4 Ribeye steaks
- 2.2 lbs. Potatoes
- Olive oil
- Herbal salt with rosemary
- 2 Crushed garlic cloves
Ribeye steak and grilled potatoes is an awesome combination and proves once again: the simpler – the better! The Ribeye steak is an American classic and a cut of the prime rib. It consists of four muscles and has a very high fat rate. This makes it especially aromatic and juicy. At 1500°F on the Otto Grill the superb piece gets refined with a gorgeous golden-brown crust.
For this recipe we’ve used a Ribeye steak from magnificent Black Angus beef . Otto serves it with grilled rosemary potatoes and zucchinis. No frills, the simpler – the better!
Take the Ribeye steaks out of the fridge and salt them one hour prior to the grilling. This way the meat has enough time to soak the salt and to get even more tasteful. Make sure to read Otto’s blog article “Salting steak: How to do it right.”
Cook the Potatoes
In the meantime, cook the potatoes with skin in salt water for about 15 minutes. Afterwards, drain them and let the remaining water evaporate.
Prepare Potatoes for Grilling
Let the potatoes cool off a little bit and then cut them into dices or little pieces. Put the potatoes in an ovenproof bowl and season them with olive oil, garlic, rosemary and pepper. Make sure to roughen the surface of the potatoes a little. This way they’ll get especially crunchy on the grill later on.
How to grill Potatoes
Now, preheat the Otto Grill onto 1500°F for about three minutes. As soon as the grill is heated up, turn the temperature down a little. Put the bowl with the barbecue potatoes on the grid and grill them on Meat-O-Meter stage 3 until they turn golden brown in color (appr. 3-5 minutes). Flip them occasionally to make sure that all sides are getting roasted. When they’ve reached a golden-brown color, take them off the grid, cover them with aluminum foil and put the grilled potatoes aside.
Cut the zucchini in thin slices and crush the garlic. Heat up olive oil in a pan and fry zucchini and garlic. Season to taste with salt and pepper. Otto recommends to add oregano, but you can also use different herbs if you like.
Use a paper towel to dab the Ribeye meat up a little. Their surface is supposed to be dry before you throw them on the grill. Preheat the Otto Grill onto 1500°F for about three minutes. Put the steaks on the grill grate and set the Meat-O-Meter on stage 1. Sear them on both sides for about 45-60 seconds. As soon as they’ve got a nice crust reduce the temperature, set the Meat-o-Meter on stage 5 and let them rest for a bit until they’ve reached the desired core temperature. Use a meat thermometer for the best outcome. We took the steaks out at 130°F and let them rest for about ten minutes, so the meat juices could redistribute themselves within the meat.
Carve and Serve
Carve the perfect Ribeye steaks across the grain and serve them with the grilled rosemary potatoes. Enjoy!