Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub

Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub Recipe

By mk Published: August 28, 2012

• Yield: 2 to 4 Servings

Recipe courtesy of The Beef Checkoff. BeefItsWhatsForDinner.com Photo courtesy of The Beef Checkoff. BeefItsWhatsForDinner.com

Ingredients

• 2 beef ribeye steaks cut 1 inch thick (about 12 ounces each)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 2 large russet potatoes cut lengthwise into 8 wedges each
• Salt
• 1 tablespoon green onions minced
• Sour Cream and Onion Sauce (recipe follows) (optional)
• Seasoning:
• 2 tablespoons smoked or Spanish paprika
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground red pepper

Instructions

1. Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside. Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.
   
2. Place steaks on grid over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes 14 to 17 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) or until tender, turning occasionally.
   
3. Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.
   
4. Sour Cream and Onion Sauce: Combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika, as desired. Yield: 1/2 cup
   

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