Grilled Ribeye Steaks and Potatoes With Smoky Paprika Rub

• rib eye steaks, cut 1 inch thick (about 12 ounces each)↗2 2
• vegetable oil↗2 tablespoons
• salt↗1⁄2 teaspoon
• large russet potatoes, washed and cut lengthwise into 8 wedges each↗2 2
• salt↗
• minced green onion1 tablespoon
• Seasoning
• smoked paprika or 2 tablespoons spanish paprika↗2 tablespoons
• sugar↗1 1⁄2 teaspoons
• chili powder↗1 1⁄2 teaspoons
• ground black pepper↗1 teaspoon
• ground red pepper↗1⁄2 teaspoon
• Sour Cream and Onion Sauce
• sour cream↗1⁄2 cup
• green onions, minced↗2 tablespoons
• smoked paprika or spanish paprika↗

Step-by-step instructions

1. 1

   Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside.

2. 2

   Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.

3. 3

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

4. 4

   Grill potatoes 14 - 17 minutes (over medium heat on preheated gas grill, 13 -15 minutes) or until tender, turning occasionally.

5. 5

   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.

6. 6

   Sour Cream and Onion Sauce: Combine sour cream and green onion. Sprinkle with smoked or Spanish paprika, as desired.