Grilled Ribeye with Crispy Potato and Smoked Bacon Vinaigrette
Category
Steaks
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
Nothing is more simple or satisfying, than meat and potatoes. And this recipe has you covered for both, with elegant takes on each staple. Enjoy a thyme seasoned steak with a bacon and onion infused potato side.
Author:Snake River Farms
Ingredients
-
4 USDA Choice ribeye 1.5”
- 1/2 cup extra virgin olive oil
- 6 to 8 sprigs fresh thyme
- 1/2 tablespoon freshly ground black pepper
- Potatoes
- 2 oz. Red Wine Vinegar
- 1/2 cup extra virgin olive oil
- Pinch Kosher salt
- Pinch fresh ground black pepper
Steak
Marinade
Potatoes
Directions
Marinade
Combine marinade ingredients in a medium size mixing bowl. Dredge the steaks through marinade, coating well with the oil mixture. Store chilled for a minimum of 4 hours, up to 24 hours.
Steak
- Prepare a medium hot wood fire, gas or charcoal grill. Brush grilling surface clean, make sure it is clean and then oil slightly to prevent sticking. Season steaks with salt. Place onto clean hot grill surface and cook for approx. 2.5 to 3 minutes then turn 90°F to create cross marks. After another minute, turn steak over and repeat process on second side.
- Turn steak back onto first side for 2 more minutes, then turn over again and grill for final 2 minutes. Transfer cooked steak to plate and allow to rest for 4 to 5 minutes before serving. Slice ribeye on the bias at a 45° angle, cutting into 4 to 5 slices. Plate and serve with Crispy Potatoes and Bacon Vinaigrette.
Potatoes
- Preheat oven to 425°F. Line a baking pan with aluminum foil. Combine the potatoes, EVOO, Smoked Bacon, Shallots, and seasoning, mix well and spread out onto baking pan.
- Place into oven and roast for 15 to 18 minutes or until potatoes are cooked and crisp. Remove from oven. Transfer potatoes to mixing bowl and dress with Vinaigrette.