| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds baby potatoes
- 3 sprigs fresh rosemary
- 3 cloves garlic, smashed
- 2 tablespoons olive oil, plus more for drizzling
- Sea salt and coarsely ground black pepper
- 1/2 cup white wine
- Flaky sea salt, for sprinkling
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons chopped fresh rosemary
- Two 16- to 20-ounce boneless rib-eye steaks, about 3 inches thick
- 2 tablespoons olive oil
Instructions
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 300 degrees F.
- For the potatoes: Lay out 2 pieces of parchment paper on top of 2 pieces of heavy-duty aluminum foil, making an X. Add the potatoes to the center along with the rosemary, garlic and olive oil. Season with sea salt and pepper, then bring up all 4 edges of the foil. Pour in the white wine and seal the foil and parchment, making a packet.
- Place the potato packet onto the indirect heat side of the grill. Close the lid and cook until the potatoes are cooked through and tender, 25 to 30 minutes. Remove the potatoes from the grill when ready and set aside. They will keep warm in the packet.
- For the steak: Mix together the kosher salt, pepper and chopped rosemary. Season the steaks liberally with the seasoning mix, patting down to ensure the seasoning really sticks. Place the steaks on the indirect side of the grill, close the lid, and cook until the internal temperature reaches 110 to 120 degrees F, or rare, 30 to 35 minutes. Remove the steaks from the grill, then carefully remove the grill grate and set aside.
- Brush the steaks with olive oil and place directly onto the coals. Cook for 3 to 5 minutes per side, or until the desired temperature. Remove the steaks to a cutting board to rest for 5 to 10 minutes before slicing.
- Pour the potatoes into a serving bowl, drizzle with olive oil and sprinkle with flaky sea salt. Slice the steak and serve together with the potatoes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 640 |
| Total Fat | 42 g |
| Saturated Fat | 16 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 34 g |
| Cholesterol | 111 mg |
| Sodium | 832 mg |
Reviews
Game-changer!
Made this for my husband with a 3” ribeye and it was DELICIOUS!!
Tried this out with a cowboah ribeye (read in Arthur Morgan’s voice) and it was the best steak I’ve ever made. Seasoned and let it marinate uncovered overnight in the fridge on a grate. Make sure to use natural lump charcoal and blow off excess ash before you sear. A meat thermometer is an absolute necessity. “Don’t you overcook this now, Pearson.”