Have a hearty steak dinner featuring our Grilled Ribeye Steak and perfectly Roasted Potatoes, all prepared on a Weber charcoal grill.
In this video, we’ll walk you through how to achieve the perfect sear on a ribeye steak using the Weber grill, bringing out that smoky, juicy flavor dads love. We’re also pairing the steak with crispy roasted potatoes seasoned to perfection. Using Heath Riles BBQ rubs, this meal is not only easy to prepare but guarantees a burst of flavor in every bite.
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Products Used:
• Heath Riles BBQ Garlic Butter Rub bit.ly/2MknxKG
• Heath Riles BBQ Beef Rub bit.ly/37herYH
• Heath Riles BBQ Everyday Rub bit.ly/3cRtASw
• The W Sauce bit.ly/3jdBw8L
• Heath Riles BBQ Apron bit.ly/3VtQW8y
• Heath Riles BBQ Heat Gloves bit.ly/3BfFkvW
• Al Frugoni Chimichurri amzn.to/45oWNQR
• Royal Oak Charcoal amzn.to/3KEaz8P
• Thermoworks Thermapen One bit.ly/43qX2Za
• Grill Grates Flavor Zone www.grillgrate.com/products/t...
Ingredients:
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Everyday Rub
• The W Sauce
• 24oz Petite Gold Potatoes
• 3-5 tbsp Olive Oil
• 1 stick of butter
• Cloves of garlic
Worcestershire Butter:
• 1/2 stick unsalted butter
• 1 tsp sea salt
• 2 tsp black pepper
• Everyday Rub
• 1 tsp garlic paste
• 1 tbsp W Sauce
Directions:
1. Start your Weber Kettle Grill with Royal Oak Charcoal and Tumbleweeds, creating a two-zone fire.
2. Mix butter, sea salt, black pepper, Heath Riles BBQ Everyday Rub, garlic paste, and Bear & Burton’s W Sauce in a bowl to make the Worcestershire butter.
3. Rinse potatoes, drizzle with olive oil, and toss in a large bowl. Season with Heath Riles BBQ Garlic Butter Rub and garlic cloves. Place in a greased 12" cast iron skillet, top with sliced butter, and more rub.
4. When the grill is at 425°F, put the skillet on the grates and roast for 50 minutes, tossing every 10 minutes.
5. Rub the ribeye steak with olive oil and season with Heath Riles BBQ Beef Rub.
6. Turn the grill up to 500°F, spray olive oil on the grates, and sear the ribeye for 1 ½ minutes on each side, repeating twice for a total of 6 minutes searing time. Move the steak to the cool zone to finish cooking.
7. Baste the steak with Worcestershire butter and cook until it reaches 127°F, about 10 more minutes on the cool zone.
8. Remove the steak, top with Worcestershire butter, and let it rest for 5 minutes before slicing.
9. Serve the sliced steak over the roasted potatoes and drizzle with chimichurri sauce. Enjoy!
Time Stamps:
0:00 Intro
0:21 Make Worcestershire Butter
1:26 Light Weber
2:26 Prep Potatoes
4:10 Set Up 2-Zone Fire
5:00 Place Potatoes on Weber
5:55 Controlling Air Flow
6:15 Check Potatoes
6:45 Season Ribeye
8:22 Remove Potatoes
8:40 Sear and Cook Steak
10:49 Brush on Worcestershire Butter
11:35 Remove Steak from Grill
11:53 Rest Steak
12:38 Slice Steak
13:50 Add Chimichurri
14:32 Recap
15:03 Taste
16:07 Outro
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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