Chargrilled Boneless Rib-eye Recipe
roasted marbled potato + salmoriglio + wild arugula + lemon
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Ingredients
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Chargrilled Boneless Rib-Eye
Roasted Marbled Potatoes
Salmoriglio Sauce
Wild Arugula Salad
Method
Chargrilled Boneless Rib-Eye
- 1
Prepare the Rib-Eye
Take the boneless rib-eye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.
- 2
- 3
Preheat the Grill
Preheat your grill to high heat (about 450°F to 500°F).
- 4
- 5
Rest the Steaks
Remove the steaks from the grill and let them rest for 5-10 minutes before slicing.
Roasted Marbled Potatoes
- 6
Preheat Oven
Preheat your oven to 400°F (200°C).
- 7
- 8
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until golden brown and tender. Stir halfway through.
Salmoriglio Sauce
- 9
Mix the Ingredients
In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper until well combined.
- 10
Serve
Drizzle the salmoriglio sauce over the grilled rib-eye steaks just before serving.