Grilled Rib-Eye Steak with Baked Potato

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Select a well-marbled rib-eye steak for grilling, ideally about 1.5 inches thick. The marbling ensures flavor and tenderness when cooked over high heat.

Rib-Eye Steak

Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature. Pat it dry with paper towels and season generously with salt.

Preparing the Steak

Scrub the potatoes clean and pierce them with a fork. Rub them with olive oil and sprinkle with salt. Wrap each potato in foil and place them directly on the grill alongside the steak.

Prepping the Baked

Preheat your grill to high heat (around 450-500°F). Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, adjusting for desired doneness.

Grilling the Steak

Place the foil-wrapped potatoes on the cooler side of the grill or away from direct heat. Cook them for about 45-60 minutes, turning occasionally, until tender when pierced with a fork.

Cooking the Baked

Once cooked, remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain. Unwrap the baked potatoes, split them open, and fluff the insides.

Resting and Serving

Pair your grilled rib-eye steak and baked potato with a fresh green salad or grilled vegetables for a balanced and satisfying meal. Enjoy the combination of juicy, flavorful steak.

Enhancing the Meal

Creating Creamy Make-Ahead Mashed Potatoes