For the steaks
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For the grilled potatoes
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Meat Prep
Take the Ribeye steaks out of the fridge and salt them one hour prior to the grilling. This way the meat has enough time to soak the salt and to get even more tasteful.
Cook the potatoes
In the meantime, cook the potatoes with skin in salt water for about 15 minutes. Afterwards, drain them and let the remaining water evaporate.
Prepare the potatoes for grilling
Let the potatoes cool off a little bit and then cut them into dices or little pieces. Put the potatoes in an ovenproof bowl and season them with olive oil, garlic, rosemary and pepper. Make sure to roughen the surface of the potatoes a little. This way they’ll get especially crunchy on the grill later on.
Now, preheat the Otto Grill onto 800°C for about three minutes. As soon as the grill is heated up, turn the temperature down a little. Put the bowl with the barbecue potatoes on the grid and grill them on Meat-O-Meter stage 3 until they turn golden brown in colour (appr. 3-5 minutes). Flip them occasionally to make sure that all sides are getting roasted. When they’ve reached a golden-brown color, take them off the grid, cover them with aluminum foil and put the grilled potatoes aside.
Fry Zucchini
Cut the zucchini in thin slices and crush the garlic. Heat up olive oil in a pan and fry zucchini and garlic. Season to taste with salt and pepper. Otto recommends to add oregano, but you can also use different herbs if you like.
Ribeye Grill
Use a paper towel to dab the Ribeye meat up a little. Their surface is supposed to be dry before you throw them on the grill. Preheat the Otto Grill onto 800°C for about three minutes. Put the steaks on the grill grate and set the Meat-O-Meter on stage 1. Sear them on both sides for about 45-60 seconds. As soon as they’ve got a nice crust reduce the temperature, set the Meat-o-Meter on stage 5 and let them rest for a bit until they’ve reached the desired core temperature. Use a meat thermometer for the best outcome. We took the steaks out at 55°C and let them rest for about ten minutes, so the meat juices could redistribute themselves within the meat.
Serve with grilled rosemary potatoes & enjoy!
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