Grilled Rib-Eye Steaks with Roasted Rosemary Potatoes

Name: Grilled Rib-Eye Steaks with Roasted Rosemary Potatoes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Cuisine: Global
Ingredients: 20 servings Freshly ground black pepper; 79 milliliters extra-virgin olive oil; 2 boneless rib-eye steaks; 10 inches rosemary sprig; 20 servings Salt; 1 kilograms Yukon Gold potatoes, peeled and cut into 1-inch cubes

Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 119 calories, 6g of protein, and 7g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 20. It will be a hit at your The Fourth Of July event. If you have pepper, rosemary sprig, rib-eye steaks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Preheat the oven to 40

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Oven

In a large saucepan, cover the potatoes with cold water.

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Potato

Water

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Sauce Pan

Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes.

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Salt

Drain.

Return the potatoes to the saucepan and shake over moderately high heat until the potatoes are dry, 10 seconds.

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Potato

Shake

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Sauce Pan

Spread the potatoes and rosemary sprigs on a rimmed baking sheet.

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Potato

Rosemary

Spread

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Baking Sheet

Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times, until the potatoes are sizzling and starting to brown. Tilt the baking sheet and pour off any excess oil. Roast the potatoes for 15 minutes longer, until browned and crisp.

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Salt And Pepper

Olive Oil

Potato

Cooking Oil

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Baking Sheet

Meanwhile, light a grill or preheat a grill pan. Season the steaks with salt and black pepper and grill over high heat, turning once, until well-browned and medium-rare, 8 minutes.

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Salt And Pepper

Steak

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Grill Pan

Grill

Transfer the steaks to a cutting board and let rest for 5 minutes. Carve the steaks into thick slices and serve with the potatoes.

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Potato

Steak

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Cutting Board

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Ingredients

Servings:

20servings

Freshly ground black pepper 79milliliters

extra-virgin olive oil 2

boneless rib-eye steaks 10inches

rosemary sprig 20servings

Salt 1kilograms

Yukon Gold potatoes, peeled and cut into 1-inch cubes

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Tinga Rio Reserve Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.