Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub
Ingredients icon 12 Ingredients
Servings icon Makes 2 to 4 servings
Time icon 25 to 30 minutes


  • 2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)

  • 2 tablespoons vegetable oil

  • 1/2 teaspoon salt

  • 2 large russet potatoes, cut lengthwise into 8 wedges each

  • Salt

  • 1 tablespoon minced green onions

  • Sour Cream and Onion Sauce (recipe follows) (optional)


  • 2 tablespoons smoked or Spanish paprika

  • 1-1/2 teaspoons sugar

  • 1-1/2 teaspoons chili powder

  • 1 teaspoon ground black pepper

  • 1/2 teaspoon ground red pepper


  1. Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside. Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.

  2. Place steaks on grid over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes 14 to 17 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) or until tender, turning occasionally.

  3. Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.

    Sour Cream and Onion Sauce: Combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika, as desired. Yield: 1/2 cup

Nutrition Information

Nutrition information per serving: 404 Calories; 135 kcal Calories from fat; 15 g Total Fat; 4 g Saturated Fat; 4 g Monounsaturated Fat; 73 mg Cholesterol; 384 mg Sodium; 35 g Total Carbohydrate; 3.8 g Dietary Fiber; 32 g Protein; 3.7 mg Iron; 10.5 mg Niacin; 1.1 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.8 mg Zinc; 34.7 mcg Selenium;

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