Grilled Ribeye Steak with Rosemary Potatoes

Ingredients

3 lbs. Yukon Gold Potatoes, peeled and cut into cubes

a dozen rosemary sprigs

Salt

1/3 cup extra virgin olive oil

Black pepper

2 12oz ribeye steaks

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Preheat oven to 400°. In a saucepan, add cold water and add in the potatoes so the are covered. Add a generous pinch of salt and bring to a boil. Simmer over medium-high heat until tender, about 12 minutes. Drain.
Return potatoes to the pan and stir over medium high heat until the potatoes are dry, 15 seconds. Put the potatoes and rosemary on a baking sheet. Drizzle with the olive oil. Season with some salt and pepper and toss them.
Roast for 40 minutes, stirring occasionally, until they start to turn golden brown. Get rid of any excess oil. For 15 minutes more, roast them until browned and crisp.
Season the steaks with salt and black pepper. Grill over high heat, flipping once. Wait until well-browned.
Cut the steaks into thick slices and serve with the potatoes.

Ferraro# 4601566- Ribeye Steak 12oz. (JIT item)

Ferraro# 0000717- Yukon Potatoes

Ferraro# 0000208- Rosemary

Ferraro# 2040051- Salt

Ferraro# 360150- Extra Virgin Olive Oil

Ferraro# 2000035- Black Pepper

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