Recipes & Tips

Grilled Rib Eye Steaks with Herb Sauce and Smashed Potatoes Recipe

  • Servings: 4
  • Prep Time: 50 Minutes
  • Cook Time: 40 Minutes

There may be no better way to experience the robust flavor of New Zealand grass-fed beef than a perfectly grilled ribeye steak. The ribeye cut is the perfect intersection of fat, flavor and tenderness. For this recipe, we used bone-in ribeye steaks for a little dramatic appeal, but feel free to use boneless ribeye as well. These grilled steaks are seasoned just with salt and pepper, so we have paired them with simple sides: garlicky smashed potatoes and a bright herb sauce.


For the Steaks:

  • 2 thick-cut bone-in, Taste Pure Nature certified grass-fed ribeye steaks (about 1 lb each)
  • Kosher salt
  • Freshly ground pepper

For the Smashed Potatoes:

  • 1.5 lbs small new potatoes
  • Kosher salt
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon fresh rosemary, minced
  • 3 cloves garlic, minced

For the Herb Sauce:

  • 2 handfuls fresh basil
  • 1 handful flat leaf parsley
  • 1 clove garlic, minced
  • Juice of ½ a lemon
  • ¾ cup good quality olive oil
  • Kosher salt, to taste


For the Steaks:

  • 1. Place the grass-fed ribeye steaks on a wire rack set in a rimmed baking sheet and season liberally with kosher salt and freshly ground pepper on both sides. Let the steaks rest for at least 40 minutes at room temperature while you prepare your grill. This 40-minute rest allows the salt to flavor and tenderize the steaks. If you aren’t pressed for time, or want extra flavorful/tender results, consider salting the steaks hours in advance (even overnight) and let them rest on a rack uncovered in the fridge.
  • 2. If using a charcoal grill, go ahead and prepare 1 chimney of charcoal. If using a gas grill, wait to preheat it until 15 minutes before you plan to begin grilling.

For the Herb Sauce:

  • 3. While the steaks rest/grill preheats, mix together your herb sauce. Add the basil, parsley, garlic to a food processor and pulse a couple times to roughly chop the herbs. Pour in the olive oil and lemon juice. Pulse until it comes together into a loose sauce. Season with more lemon juice and salt to taste. Set aside.

For the Smashed Potatoes:

  • 4. Meanwhile, preheat the oven to 425℉. Parboil the new potatoes in a medium pot with salted water for 10 minutes or until they can be just pierced with a knife and drain well.
  • 5. Turn potatoes onto a rimmed baking sheet. Using the bottom of a glass, lightly crush each potato until the skin breaks and the potato is ½-¾ of an inch thick. Drizzle with 3 tablespoons olive oil and sprinkle with kosher salt. Roast in a 425℉ oven for 15 minutes.
  • 6. Remove from the oven and toss with minced garlic and rosemary for an additional 10-15 minutes or until well browned and crispy.

For Grilling the Steaks:

  • 7. If using a charcoal grill, once all the charcoal is lit and has formed a grey ash, spread the coals onto one half of the grill, and cover. If using a gas grill, set half the burners to medium high, cover and preheat for 15 minutes.
  • 8. Place on the cool side of the grill for about 3-4 minutes per side, or until the internal temperature registers at 110℉. Then transfer to the hot side of the grill and sear for 1-2 minutes per side or until an instant read thermometer reads at 130℉ (medium rare). Remove and let rest for a couple minutes tented loosely with foil.
  • 9. Once the grilled steaks have rested for about 10 minutes, cut out the bone, then slice against the grain into ¾ inch slices. Serve with the smashed potatoes and drizzle with herb sauce.
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