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This is my favorite way to do steak. I add a little Worchestershire and whisk it into the olive oil where it homogonizes like italian dressing would. If you are a little liberal with the olive oil mixture you can get a real hot flareup at right when you put them on the grill which really aids searing them shut so the juice stays in the steak. Get that grill as hot as possible and dont over cook them. The most important thing is to make sure you let them relax under some foil for about 5-10 min afterwards.
Chicago Rib-Eye Steaks
with Grill-Roasted New Potatoes
Prep time: 10 minutes
Grilling time: 26 to 33 minutes
2 pounds new potatoes, each about 2 inches in diameter, scrubbed and quartered
4 tablespoons extra virgin olive oil, divided
4 tablespoons Chicago Steak Seasoning, divided
4 boneless rib-eye steaks, each 10 to 12 ounces and 3/4 to 1 inch thick
1. Place the potatoes in a large bowl or in a rimmed sheet pan. Add 2 tablespoons of the oil and 2 tablespoons of the seasoning. Toss to coat the potatoes evenly.
2. Lightly coat the steaks on both sides with the remaining 2 tablespoons of oil. Season them evenly with the remaining 2 tablespoons of seasoning. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.
3. Grill the potatoes in a vegetable basket over direct medium heat (350°F to 450°F), 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.
4. Grill the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to your 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 the potatoes.
Makes 4 to 6 servings
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