Bone-In Rib-Eye Steaks with Herbed Potato Salad


by: Elisia

Rib eye steaks are simply one of the juiciest and tender steaks available. While being quick to grill, dinner can be ready in a flash.


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serves: 4-6

2 pounds small new red potatoes, each about 1 inch in diameter

4 bone-in rib-eye steaks (about 12 ounces each and 1 inch thick)

Extra Virgin olive oil

1 teaspoon celery seed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


1/4 cup extra virgin olive oil

3 tablespoons finely chopped fresh Italian parsley

3 tablespoons finely chopped fresh dill

1 tablespoon finely chopped shallots

1 tablespoon white wine vinegar

1 tablespoon whole grain mustard

1 teaspoon kosher salt

1/2 teaspoon granulated sugar

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Bone-In Rib-Eye Steaks with Herbed Potato Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 1224

  • Total Fat: 89.2 g
  •     Saturated Fat: 32.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 231.4 mg
  • Sodium: 1438.7 mg
  • Total Carbs: 38 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 2.9 g
  • Protein: 64.3 g

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1.  Grill the potatoes over Direct Medium heat until tender, 20 to 25 minutes, turning occasionally. When cool enough to handle, cut in half.

2.  To make the dressing: In a medium bowl, whisk the dressing ingredients. Add the potatoes and gently toss to combine with dressing while they are still warm.

3.  Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the steaks with the oil and season with the celery seed, salt, and pepper. Grill over Direct High heat until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once [if flare-ups occur, move the steaks temporarily over Indirect High heat]. Remove the steaks from the grill and let rest for 3 to 5 minutes. Serve warm with the potato salad.

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