Grilled Ribeye Steak
with “Risotto” Potatoes
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Makes: 6 servings
Ingredients
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4
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12-oz organic ribeye steaks
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salt and pepper for seasoning
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½
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cup extra virgin olive oil, divided
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leaves from 6 sprigs of fresh thyme
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Directions
- Season steaks with salt and pepper and rub with ¼ cup of the olive oil. In a small bowl, mix remaining olive oil with thyme leaves.
- Prepare grill. Brush steaks with olive oil and thyme mixture, and grill for 5–6 minutes per side for medium rare.
(Try grilling with charwood instead of charcoal. Charwood produces a mild hardwood flavor and burns hotter, faster, and cleaner than charcoal, while giving off much less sulfur dioxide.)
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“Risotto” Potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 6 servings
Ingredients
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2
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T butter
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1½
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cups red onion, peeled and finely diced
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5
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cups potatoes, peeled and cut into ¼″ cubes (about 10 medium potatoes)
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2
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cups chicken broth
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½
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t sea salt
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½
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t pepper
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½
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cup heavy cream
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1
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cup grated Manchego cheese
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Directions
- Melt butter over medium heat in a large, deep, heavy saucepan or a cast-iron Dutch oven. Add onion and cook until translucent.
- Stir in potatoes, chicken broth, and salt. Bring to a boil, reduce heat to simmer, and continue cooking until potatoes are al dente, about 8–10 minutes. (While cooking, slide wooden spatula under potatoes frequently to bring cooked portion to the top and let uncooked portion flow underneath.)
- Add cream and cook for an additional 8 minutes, or until potatoes are tender but still hold their shape. Stir in cheese.
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