Grilled Rib Eye of Beef with Warm Potatoes Bacon and Leeks
Indulge in the ultimate steakhouse experience at home with this Grilled Rib Eye of Beef with Warm Potatoes, Bacon, and Leeks. Perfectly seasoned rib eye steaks are grilled to perfection, creating a smoky char that complements their rich, juicy flavor. Paired with a comforting side of tender baby potatoes tossed with crispy bacon, buttery leeks, fragrant garlic, and fresh herbs, this dish offers a symphony of savory notes in every bite. Ideal for a romantic dinner or elevated weekend meals, this recipe brings together bold flavors and rustic elegance in just under an hour. Serve it hot, garnished with fresh parsley, for a truly restaurant-quality delight in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 2 pieces Rib eye steak
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 3 tablespoons Olive oil
- 1 pound Baby potatoes
- 4 slices Thick-cut bacon
- 2 large Leeks, white and light green parts only
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
Season both sides of the rib eye steaks with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Set aside at room temperature while preparing the other components.
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for around 10-12 minutes, or until fork-tender. Drain and set aside.
In a large skillet, cook the bacon slices over medium heat until crisp. Remove the bacon from the skillet, chop into small pieces, and set aside. Reserve about 1 tablespoon of the bacon grease in the skillet.
Slice the leeks lengthwise, rinse thoroughly to remove any dirt, and then thinly slice them crosswise. Add the sliced leeks to the reserved bacon grease in the skillet and cook over medium heat until softened, about 4-5 minutes.
Add the minced garlic and thyme to the leeks, stirring constantly for another 1 minute. Stir in the cooked potatoes and chopped bacon. Add 2 tablespoons of butter and gently toss to coat everything evenly. Taste and adjust seasoning with additional salt and pepper, if needed. Keep warm over low heat.
Preheat a grill or grill pan over medium-high heat. Brush the rib eye steaks lightly with 1 tablespoon of olive oil. Grill the steaks for about 4-5 minutes per side for medium-rare, or until the desired level of doneness is reached. Remove from the grill and let the steaks rest for 5 minutes.
To serve, divide the warm potato, bacon, and leek mixture between two plates. Place a grilled rib eye steak on each plate and garnish with fresh parsley. Serve immediately.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 3843 mg | 167% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 10.0 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 215 mg | 17% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3854 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
