Grilled Ribeye Steak with Potato Skewer

For the grilled ribeye steak with potato skewer, remove the meat from the refrigerator in good time. It should be at room temperature for grilling.

Wash the potatoes well and cut them into quarters. Put them on skewers and brush with olive oil. Season with coarse sea salt. Preheat the gas grill well.

If using a charcoal grill, there should be a white layer on the embers. Place the potato skewers on the grill and grill for about 15 minutes on each side until crispy golden brown.

At the same time, season the steak with coarse sea salt and freshly ground pepper. Place on hot grill over direct heat and top with rosemary sprigs.

After about 4 minutes, turn, placing the sprigs back on top. Grill for another 4 minutes. Then wrap the steak with the rosemary in aluminum foil and let rest on the edge (not over direct heat!!!) for about 10 minutes.

Serve with the potato skewer. This goes well with barbecue sauces and salad!

Preparation Tip:

At the trusted butcher insist on a really well-seasoned piece, then the ribeye steak will be butter tender. The grilling time varies depending on the thickness and desired degree of cooking. A 4 cm steak becomes medium with 2x4 min!

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