Grilled Ribeye Steak & Roasted Potatoes on the Weber Kettle Grill

Step 1

Stoke the Weber Kettle Grill with Royal Oak Charcoal and Royal Oak Tumbleweeds, creating a two-zone fire.

Step 2

To make the Worcestershire butter, combine the butter, sea salt, black pepper, Heath Riles BBQ Everyday Rub, garlic paste, and Bear & Burton’s W Sauce in a small bowl until smooth.

Step 3

Set the rinsed potatoes in a large bowl, drizzle them with olive oil, and toss until coated. Season the potatoes with Heath Riles BBQ Garlic Butter Rub and add garlic cloves. Toss and place in a greased YETI 12" Cast Iron Skillet. To finish the potatoes, top them with sliced butter and season them with a little more Heath Riles BBQ Garlic Butter Rub.

Step 4

Once the pit was around the 425℉ mark, set the YETI 12" Cast Iron Skillet on the Weber Kettle Grill grates and let them roast for 50 minutes, tossing every 10 minutes.

Step 5

To prepare the ribeye steak, rub it down with olive oil and season it liberally on all sides with Heath Riles BBQ Beef Rub.

Step 6

Turn the Weber Kettle Grill up to 500℉, spray olive oil on the grill grates, and lay the ribeye on top. Shut the grill lid and let the steak sear for 1 ½ minutes, then flip it and let it sear for another 1 ½ minutes. Repeat the process two more times, giving the steak a total sear time of about 6 minutes. Move the ribeye to the cool zone to come up to temperature.

Step 7

Baste the steak with Worcestershire butter and let cook until it reaches 127℉. My ribeye was on the cool zone for about 10 minutes, giving it a total cooking time (including searing time) of 16 minutes.

Step 8

Take the steak off the pit and top it with Worcestershire butter. Let it rest for 5 minutes before slicing it.

Step 9

Lay the sliced steak over the roasted potatoes and top it with a drizzle of chimichurri sauce. Enjoy!