The steak is seared to perfection on the Weber Kettle Grill and topped with a flavorful Worcestershire butter. The meat is a fabulous companion to crisp, roasted potatoes infused with the taste of brown butter and garlic. A drizzle of chimichurri sauce makes this recipe better than anything from a steakhouse! 

Pull this recipe out the next time you need an impressive meal for date night or when you want to treat yourself. My Grilled Ribeye Steak and Roasted Potatoes make every day a celebration.

Grilled Ribeye Steak and Roasted Potatoes | Heath Riles BBQ

What’s the secret to the perfect steak? Beauty is in the eye of the beholder, but this Grilled Ribeye Steak is definitely a top contender. Cooking steak over a two-zone fire is key to a steak that has beautiful sear marks yet is still juicy inside. I’m sharing all my secrets so you can perfect your method; there is no gatekeeping here. 

The Ingredients

Here’s a quick rundown of some incredible ingredients used to make decadent Grilled Ribeye steak and Roasted Potatoes. 

• Heath Riles BBQ Everyday Rub. This delicious AP rub takes traditional salt and pepper to a new level. It features a hint of garlic, making popcorn, steak, pork, chicken, and fries taste gourmet. 
• Bear & Burton’s W Sauce. I got this Worcestershire sauce from good friends, and it was inspired by a 100-year-old family recipe. I add a dash to just about anything, but it really brings out the flavor of beef. 
• Heath Riles BBQ Garlic Butter Rub. This garlic-infused rub contains a pleasant kick of heat on the back end. Use it on your roasts, garlic bread, seafood, eggs, and vegetables. 
• Heath Riles BBQ Beef Rub. My Beef Rub is good for so much more than just beef. It includes a mix of salt, pepper, paprika, and a few proprietary spices. Add a dash to roasted potatoes, veggies, pork, chicken wings, or pulled pork. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section. 

• Kettle Grill. I cooked this recipe on the Weber Kettle Grill. This is an excellent pick if you want a simple, sturdy setup that’s great for on-the-go cooking. Beginners love this pit because there are only a few bells or whistles to mess with. Weber produces high-quality pits that last for ages. This model is easy to store, making it perfect for small spaces. There are also a lot of fun accessories you can purchase, like the Vortex Chimney. 
• Charcoal. I stoked the pit with Royal Oak Charcoal. I used Royal’s new supersize charcoal and was so impressed. This charcoal doesn’t use any fillers and produces pure, clean smoke. I use them just about every time with fabulous results. I also added a few Royal Oak Tumbleweeds for good measure.

The Process for Making Grilled Ribeye Steak and Roasted Potatoes

The video and recipe card provide a detailed demonstration of this recipe. For now, here’s a brief overview of how I assembled this Grilled Ribeye Steak and Roasted Potato dish. 

• Fire up the pit. I stoked the Weber Kettle Grill with Royal Oak Charcoal and Royal Oak Tumbleweeds, creating a two-zone fire. Watch the video to see my simple method for two-zone grilling. 
• Make the flavored butter. To make the Worcestershire butter, I combined 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. 
• Prep the potatoes. I set the rinsed potatoes in a large bowl, drizzled them with olive oil, and tossed until coated. Then, I seasoned the potatoes with Heath Riles BBQ Garlic Butter Rub and added the garlic cloves. I tossed everything together and placed it in a greased YETI 12" Cast Iron Skillet. To finish the potatoes, I topped them with sliced butter and seasoned them with a little more Heath Riles BBQ Garlic Butter Rub. 
• Roast the potatoes. Once the pit was around the 425℉ mark, I set the YETI 12" Cast Iron Skillet on the Weber Kettle Grill grates and let them roast for 50 minutes, tossing every 10 minutes. 
• Prep the steak. To prepare the ribeye steak, I rubbed it down with a drizzle of olive oil and seasoned it liberally on all sides with Heath Riles BBQ Beef Rub. 
• Sear the meat. I turned the Weber Kettle Grill up to 500℉, sprayed olive oil on my grill grates, and laid the ribeye on top. I shut the grill lid and let the steak sear for 1 ½ minutes, then flipped it and let it sear for another 1 ½ minutes. I repeated the process two more times, giving my steak a total sear time of about 6 minutes. I moved the ribeye to the cool zone to come up to temp. 
• Baste the steak. While the grilled ribeye came up to temp, I basted it with Worcestershire butter, giving it that perfect burst of flavor. When the steak reached 127℉, I knew it was done. My ribeye was on the cool zone for about 10 minutes, giving it a total cooking time (including searing time) of 16 minutes. I took the steak off the pit and topped it with Worcestershire butter, then let it rest for 5 minutes before slicing into it. 
• Assemble the dish. I laid the sliced steak over the roasted potatoes and topped it with a drizzle of chimichurri sauce to assemble my Grilled Ribeye and Roasted Potatoes. The only thing left was to dig in!

The Results

The Grilled Ribeye and Roasted Potatoes were a man’s dream. The chimichurri sauce perfectly accented the crisp potatoes and juicy steak. The steak was seared to perfection, and allowing it to rest kept the juices where they belonged. The brown butter took the dish to a whole new level! This is a killer dish that any Dad would adore. 

Storing Leftovers

Leftover grilled Ribeye Steak and Roasted Potatoes can be stored in the fridge for up to 5 days or frozen for up to 4 months. 

Equipment and Tools

Weber Kettle Grill, Royal Oak Charcoal, Vortex Chimney, aluminum foil, YETI 12" Cast Iron Skillet, disposable cutting board, metal tongs, ThermoWorks Hi-Temp Basting Brush, Victorinox Fribrox Pro Chef’s Knife, Heath Riles Heat Resistant BBQ Gloves, metal sheet pan.