Grilled Ribeye Recipe
Served with a side of fries and house salad.
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Ingredients
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Grilled Ribeye
Fries
House Salad
Method
Grilling the Ribeye
- 1
Prepare the Steak
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for 30 minutes. This helps in achieving even cooking.
- 2
- 3
Preheat the Grill
Preheat your grill to high heat, around 450-500°F (232-260°C).
- 4
- 5
Rest the Steak
Remove the steaks from the grill and let them rest for 5-10 minutes before slicing to allow juices to redistribute.
Making the Fries
- 6
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick).
- 7
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
- 8
Heat the Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Potatoes
Carefully add the potatoes in batches to the hot oil and fry for about 5-7 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt while they are still hot.
Preparing the House Salad
- 10
Prepare the Vegetables
Wash and dry the mixed greens, cherry tomatoes, and cucumber. Halve the cherry tomatoes and slice the cucumber into thin rounds.
- 11
Assemble the Salad
In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.
- 12
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
