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Chicago Rib-Eye Steaks
with Grill-Roasted New Potatoes

Makes 4 to 6 servings

Prep time: 10 minutes, Grilling time: 26 to 33 minutes

• 2 pounds new potatoes, each about 2 inches in diameter, scrubbed and quartered
  
  
• 4 tablespoons extra virgin olive oil, divided
  
  
• 4 tablespoons Weber® Grill Creations® Chicago Steak Seasoning, divided
  
  
• 4 boneless rib-eye steaks, each 10 to 12 ounces and 3/4 to 1 inch thick
  
  

Place the potatoes in a large bowl or in a rimmed sheet pan. Add 2 tablespoons of the oil and 2 tablespoons of the seasoning. Toss to coat the potatoes evenly.

Lightly coat the steaks on both sides with the remaining 2 tablespoons of oil. Season them evenly with the remaining 2 tablespoons of seasoning. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.

Grill the potatoes in a vegetable basket over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until tender and browned, 20 to 25 minutes, turning them every 5 minutes or so to cook them evenly on all sides. Keep the potatoes warm while you grill the steaks.

Grill the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Let rest for 2 to 3 minutes. Serve warm with the potatoes.

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