Grilled Bone-in Ribeye with Rosemary Garlic Butter and Charred Potato Salad with a Champagne Mustard Vinaigrette
Recipe by Nathan Lippy
Time: 20 minutes
4, 10-12 ounce bone-in rib eye steaks
2 pounds red bliss potatoes, cleaned and quartered
½ cup red bell pepper, small dice
½ cup green bell pepper, small dice
½ cup red onion, small dice
¼ cup chopped fresh cilantro
the juice of 2 limes
3 tablespoons whole grain mustard
2 tablespoon mayonnaise
¼ cup champagne vinegar
4 stems fresh rosemary
8 stems fresh thyme
8 cloves garlic, peeled and smashed
1 stick of butter
salt and pepper
- Add the quartered potatoes to a large bowl and drizzle with olive and some salt and pepper. Toss to coat evenly. Place the potatoes, cut side down, onto the hottest part of the grill and cook for 3-4 minutes or until the surface is slightly charred and golden. Turn the potatoes until they are charred on all sides. 3-4 minutes per side.
- Using a large mixing bowl, add the red and green bell peppers, red onion, cilantro, lime juice, whole grain mustard, mayonnaise, champagne vinegar and a touch of olive oil and mix evenly. Once the potatoes are finished add them to the bowl with the mixed vegetables and toss to coat. Let cool slightly while the steaks cook.
- Season the steaks generously with salt and black pepper and place over the hottest part of the grill. Cook the steak to your desired doneness.
- While the steaks are cooking, using a large sauté pan over medium-high heat, add some butter, rosemary and thyme and a couple cloves of smashed garlic. Cook 4-5 minutes or until the garlic is slightly golden and browned. Add two of the finished steaks to the pan with the butter and herbs and using a spoon, baste the steak with the butter and garlic. Repeat the process with each steak and serve hot with the potato salad on the side.