Juicy grilled rib-eye steak with garlicky butter baked potato

Garlic Thyme Butter

In a small bowl add butter, pressed garlic and thyme and whisk to combine. Serve on top of the steak and baked potato

Baked Potato

1. Preheat the oven to 450°F / 233°C. Line a small baking sheet with parchment paper and set aside
2. Wash and scrub the potato skin really well. Pat dry with a towel. Using a fork poke the potatoes on all sides. Place potatoes on a baking sheet and bake for 45-55 minutes depending on the size of the potatoes. Using a pair of kitchen mittens or towel, give the potatoes a squeeze to make sure they are done.
3. Using a sharp knife, slice the potato the lengthways, only half way through without separating the halves. Brush potato skin with butter or olive oil and grill for 2 minutes.
4. Remove from the oven and add a half tbsp of garlic thyme butter to the cavity of each potato. 

Grilled Rib-Eye Steak

1. Season steaks with 2 tbsp olive oil, a generous amount of coarse salt and fresh ground pepper on both sides. Let the steak sit out for about half an hour to reach room temperature.
2. Preheat the grill on high for about 5 minutes. Grill the steaks for about 5 minutes, and then turn the steaks on a 45° degree angle to get the cross grill marks. Cook for an additional 3-4 minutes. Turn the steaks and do the same process on the other side*
3. Remove steaks from the grill. Add a half tbsp of garlic thyme butter to each steak and cover with foil. Set aside for 10 minutes before serving

Beefsteak Tomato (optional but highly recommended)

1. Cut some thick slices of beefsteak tomato. Top with remaining 1 tbsp olive oil. Season with coarse salt and fresh ground pepper. Serve alongside the steak and baked potato

Notes

*This prepares a medium/ medium well steak. For a medium rare steak cook for 10-12 minutes total. This includes both sides.