Steak Recipe

Season the Steak

Rub the ribeye steak with olive oil. Sprinkle salt, black pepper, garlic powder, and fresh rosemary evenly over both sides of the steak.

Preheat the Grill

Preheat your grill to high heat, about 450°F (232°C). Make sure the grill grates are clean and oiled to prevent sticking.

Grill the Steak

Place the seasoned ribeye steaks on the hot grill. Grill each side for about 4-5 minutes for medium-rare, or until your desired doneness is achieved.

Rest the Steak

Remove the steaks from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute.

Prepare the Potatoes

Wash and peel the russet potatoes. Cut them into thin strips or wedges, about 1/4 inch thick.

Soak the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat them dry with a towel.

Heat the Oil

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). You can use a thermometer for accuracy.

Fry the Potatoes

Carefully add the dried potato strips to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.

Season the Fries

While the fries are still hot, sprinkle with salt to taste.