Best Grilled Rib Eye Of Beef With Warm Potatoes Bacon And Leeks Recipes

GRILLED RIB-EYE OF BEEF WITH WARM POTATOES, BACON, AND LEEKS

Steps:

• Place the bacon in a large sauté pan over medium-low heat. Cook, stirring frequently, for about 10 minutes or until the fat is rendered out and the bacon bits are very crisp. If necessary, lower the heat to keep the bacon from burning.
• Add the leeks and shallots and sauté for 3 minutes or just until the vegetables are soft. Remove from the heat.
• Whisk together the oil, vinegar, and mustard.
• Place the potatoes in a large saucepan with cold, salted water to cover by 1 inch, over high heat. Bring to a boil; lower the heat and simmer for 20 minutes or until the potatoes are tender when pierced with the point of a small, sharp knife. Remove from the heat and drain well.
• Working quickly, push the peels off the potatoes in a mixing bowl and add the warm bacon mixture, tossing to combine (see Note).
• Pour the mustard mixture over the top and season to taste with salt and pepper. Toss to combine. Sprinkle the top with the parsley. Cover lightly and keep warm.
• Preheat and oil the grill.
• Season the steaks with salt and pepper to taste. Place them on the hot grill and cook, turning once, for 8 to 10 minutes for medium-rare.
• Spoon equal portions of the warm potato mixture onto each of six plates. Place a steak on top.

DRUMMOND GRILLED RIB-EYES

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Put the steaks on a platter and brush one side with half of the melted butter. Sprinkle on half of the seasoned salt, lemon and pepper seasoning and garlic salt.
• Grill the steaks seasoning-side down for 2 minutes. Brush the top side with the remaining butter and sprinkle on the remaining seasoned salt, lemon and pepper seasoning and garlic salt. Flip the steaks and cook on the other side for 2 minutes for rare. (For medium-rare, cook 3 minutes per side.) Remove to a platter and rest for 5 minutes before serving.