Grilled Wagyu Ribeye with Crispy Potato and Smoked Bacon Vinaigrette
Nothing is more simple, or satisfying, than meat and potatoes. And this recipe has you covered for both, with elegant takes on each staple. Enjoy a thyme seasoned steak with a bacon and onion infused potato side. (Recipe courtesy of Snake River Farms)
- Serves: 4 servings
Ingredients
- For the Marinade
- 1/2 cup extra virgin olive oil
- 6-8 sprigs fresh thyme
- 1/2 tablespoon freshly ground black pepper
- For the Steak
- 4 Wagyu Ribeye Filets
- For the Potatoes
- Potatoes
- 2 oz. Red Wine Vinegar
- 1/2 cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Smoked Bacon
Instructions
For the marinade: Combine marinade ingredients in a medium size mixing bowl. Dredge the steaks through marinade, coating well with the oil mixture; store chilled for a minimum of 4 hours, up to 24 hours.
For the steak: Prepare a medium hot wood fire, gas or charcoal grill. Brush grilling surface clean, make sure it is clean and then oil slightly to prevent sticking. Season steaks with salt. Place onto clean hot grill surface and cook for approx. 2.5 to 3 minutes then turn 90 degrees to create cross marks. After another minute, turn steak over and repeat process on second side.
Turn steak back onto first side for 2 more minutes, then turn over again and grill for final 2 minutes. Transfer cooked steak to plate, and allow to rest for 4 to 5 minutes before serving. Slice ribeye on the bias at a 45 degree angle, cutting into 4 to 5 slices. Plate and serve with Crispy Potatoes and Bacon Vinaigrette.
For the potatoes: Preheat oven to 425 degrees. Line a baking pan with aluminum foil. Combine the potatoes, EVOO, Bacon, Shallots and seasoning, mix well and spread out onto baking pan.
Place into oven and roast for 15 to 18 minutes or until potatoes are cooked and crisp. Remove from oven. Transfer potatoes to mixing bowl and dress with Vinaigrette.
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