A succulent, perfectly grilled rib eye steak paired with crispy, cheesy potato wedges and a zesty chimichurri sauce. This recipe is a showstopper, delivering a flavour explosion that's surprisingly easy to achieve on the Big Green Egg.
Cooking Time: 45 minutes - 1 hour
Egg Setup: Indirect, then direct
Egg Target Temperature: 392°F/200°C
Equipment
Big Green Egg
convEGGtor (optional)
Grilling rack
Cast Iron Dutch Oven or skillet
Small bowl
Blender or food processor
Knife
Cutting board
Meat thermometer
Ingredients
2 large rib eye steaks
4-5 large potatoes, cut into wedges
Potato Butter
⅓ cup melted butter
1 tsp Italian herbs
1 tsp garlic powder
⅓ cup + ¼ cup finely grated parmesan cheese
Chimichurri Sauce
2 cups fresh coriander
1 shallot
2 tbsp fresh oregano
3 cloves garlic
¼ cup apple cider vinegar
½ tsp chilli flakes (more if you like more spice)
1 tsp salt
¼ tsp black pepper
½ cup olive oil
Method
- Bring the steak to room temperature by removing it from the fridge 1½ hours before cooking.
- Prepare the chimichurri sauce by adding all the chimichurri ingredients to a blender and pulsing until well combined but still textured. Pour into a bowl and refrigerate.
- Cut the potatoes into wedges and place them on a paper towel to absorb excess moisture.
- In a large cast iron pan, combine the melted butter, herbs, garlic powder, and ⅓ cup of parmesan cheese. Whisk until a paste forms. Add the potato wedges and toss to coat thoroughly, then sprinkle with the remaining ¼ cup of parmesan.
- Prepare the Big Green Egg for indirect cooking by setting up the convEGGtor and grilling rack. Light the coals and bring the grill to a target temperature of 392°F/200°C.
- Place the seasoned potato wedges in the cast iron pan on the grilling rack. Close the lid and cook for 7–8 minutes.
- Open the lid, flip the wedges, close the lid, and cook for an additional 10 minutes.
- While the potatoes are finishing, remove them from the grill and set them aside. Carefully remove the grilling rack and convEGGtor to switch the grill to direct cooking.
- Lightly oil and season the steaks with salt, then place them directly on the wire rack over the coals. Close the lid and cook for 5 minutes.
- Flip the steaks and cook for another 5 minutes, or until the internal temperature reaches 118°F/48°C for medium-rare.
- Return the potatoes to the grill and cook everything together for a few more minutes, until the steak reaches a final temperature of 122–125°F/50–52°C.
- Remove the steak and potatoes from the grill. Slice the steak, plate everything, and drizzle generously with the chimichurri sauce. Serve immediately.
