Smokey Ribeye Steaks with Paprika Potatoes
Want to add a bit of spice to your ribeyes? Then this smokey paprika rub is the perfect option for your next steak dinner, served with a cooling sour cream and onion dip and seasoned potato wedges.
- 2 Ribeye Steaks
- 2 tablespoons Oil
- 0.5 teaspoons Salt
- 2 Large White Potatoes
- Spring Onions
- 2 tablespoons Smoked Paprika
- 0.5 teaspoons Sugar
- 0.5 teaspoons Chilli powder
- 1 teaspoon Ground black pepper
- 0.5 teaspoons Ground red pepper
- 240 grams Sour cream
- Spring Onions
- Pinch of Paprika
Start by peeling and cutting the potatoes into wedges.
Mince the spring onions until you have around 1 tablespoons worth.
Combine the paprika, sugar, chilli powder, red pepper and black pepper for the seasoning. Set aside 2 tbsp of the seasoning for the potatoes.
Rub the seasoning onto the steaks and set aside.
Coat the potatoes in the oil and salt and add the remaining seasoning.
To make the dip, mince the spring onion until you have 2 tbsps worth and mix with the sour cream and a pinch of paprika.
Cook the steaks and the potatoes on a medium heat on the grill, turn occasionally (The steaks should take around 10 to 14 minutes. The potatoes should take 14 to 17 minutes.)
Once done, slice the steak and season with salt.
Sprinkle some of the remaining spring onion (chopped) over the potato wedges.
Serve with the sour cream and onion dip.