Grilled Ribeye Steak With “Risotto” Potatoes

Grilled Ribeye Steak With “Risotto” Potatoes

Grilled Ribeye Steak With “Risotto” Potatoes

Potatoes are diced and then cooked risotto-style.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


Ingredients for the Potatoes

  • 2 T butter
  • 1 red onion peeled and finely diced (about 2 cups)
  • 5 cups potatoes peeled and cut
  • into 1⁄4" cubes about 10 medium potatoes
  • 2 cups chicken broth
  • 1 ⁄2 t sea salt
  • 1 ⁄2 t pepper
  • 1 ⁄2 cup heavy cream
  • 8 ozs grated Manchego cheese about 1 cup

Ingredients for the Steaks

  • 4 12-oz organic ribeye steaks
  • salt and pepper for seasoning
  • 1/2 cup extra virgin olive oil
  • 6 sprigs divided leaves from fresh thyme


Instructions for the Potatoes

  1. Melt butter over medium heat in a large, deep, heavy saucepan or a cast- iron Dutch oven. Add diced onions and cook until translucent.

  2. Stir in potatoes, chicken broth, salt, and pepper. 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.)

  3. Add cream and cook for an additional 8 minutes, or until potatoes are tender but still hold their shape. Stir in cheese.

Instructions for the Steaks

  1. 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.

  2. Season steaks with salt and pepper and rub with 1⁄4 cup of the olive oil. In a small bowl, mix remaining olive oil with thyme leaves.

  3. Prepare grill. Brush steaks with olive oil and thyme mixture, and grill for 5–6 minutes per side for medium rare.

Published by Aug/Sept 2017, reprinted with permission