Grilled Ribeye Steaks with Roasted Rosemary Potatoes

By chris5863

Cast el de Paoli s's grilled rib eye is wonde rful.
but it's the potatoes t hat make th is dish
un forgettably good. Fir st parboiled . t hen
roast ed wit h rosema ry and a healthy glug
of olive ol l, t he po ta to es become ma rvelously
cr ispy on the out side while rem aining
light , fl uffy and bu tt ery within.

Ingredients

• 3 pounds Yukon Gold potat oes.
• peeled and cut in t o I -inch cu bes
• Sail
• Ten I -inch rosemary sprigs
• 113 cup extra-vir gin olive oi l
• Fresh ly gro und black peppe r
• Two I-pound boneless
• r ib -eye steaks

Preparation

Step 1

1. Preheat the oven to 400Q . ln a large saucepan.
cov er t he pot atoes with cold water.
Add a large pinch of salt and bring t o a boi l.
Simmer over moderately high heat until
t ender, about 12 minutes. Drain .
2. Return th e pot atoes to the sauce pan and
shake over modera tely high heat until t he
pota to es are dry . 10 seconds: Spread the
pot atoes and rosemary spr igs on a r immed
baking sheet. Drizzlewith the olive oil. season
with salt and black pepper and toss to coat.
Roast fo r 45 minut es. st ir r ing a few t imes.
unti l the potatoes are sizzling and sta rt ing
to brown. Tilt t he baking sheet and pour off
any excess oil.Roast t he potatoes fo r 15 minutes
longer. unt il browned and cri sp.
3.Meanwhile. light a grill or preheat agrillpan.
Season t he steaks with salt and black pepper
and gri ll over high heat. t urn ing once. unt il
well -browned and medium-rare. 8 minutes.
Transfer th e steak s t o a cutting board and let
rest for 5minut es.Carve the steaks into thick
slices and serve with the potatoes.
MAK E AH EAD The roasted potatoes can be
kept at room temperature for up to 1 hour.
Reheat in a 4000 oven before serv ing .