Charcoal Grilled Ribeye With Steakhouse Green Beans & Crispy Air Fried Potatoes

What You’ll Need

For the Steak

• 1–1½ lbs grassfed ribeye steak
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp onion powder

Steakhouse Green Beans

• 1 lb fresh green beans, trimmed
• 4 slices Brunson bacon, chopped
• 2 tbsp butter
• 3 cloves garlic, minced
• Salt & black pepper to taste

Air Fried Potatoes

• 1½ lbs baby potatoes or Yukon gold potatoes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper

Let’s Cook

1. Prep the Potatoes

Cut potatoes into halves or bite-sized pieces. Place into salted boiling water and cook 8–10 minutes until just fork tender. Drain well and allow steam to evaporate for a few minutes. Toss with: olive oil, garlic powder, paprika, salt, and pepper. Place in air fryer basket. Cook at 400°F for 15–20 minutes, shaking halfway through, until crispy and golden.

2. Season the Steak

Pat ribeye steak dry. Rub with: olive oil, salt, pepper, garlic powder, and onion powder. Allow steak to sit at room temperature while preparing the grill.

3. Prepare the Charcoal Grill

Preheat a charcoal grill for two-zone cooking: one hot direct side, and one cooler indirect side. When coals are hot and ashed over, place steak over direct heat. Grill approximately: Cook until desired internal temperature: 125–130°F = medium rare or 135–140°F = medium Remove and rest 5–10 minutes.

4. Make the Steakhouse Green Beans

While steak rests, cook bacon in a skillet over medium heat until crisp. Remove bacon and leave a little rendered fat. Add green beans and cook 4–5 minutes. Add: butter, and garlic. Cook another 1–2 minutes until: beans are tender-crisp, and until the garlic becomes fragrant. Return bacon to the pan. Season with salt and pepper.

5. Slice the Steak

Slice steak against the grain.

6. Plate & Serve

Plate steak alongside: steakhouse green beans, and crispy air fried potatoes. Optional finishing touches: flaky salt, extra butter on steak, and chopped parsley. Serve immediately and enjoy! Cheers!