Grilled Grass Fed Rib Eye Steak with Scalloped Potato Stack

You can't go wrong with a grilled rib eye steak and potato dish....

Ingredients:
Bone in rib eye steak
Russet potato's
Sliced yellow onion
Cheddar cheese
Light sour cream
salt and pepper

Preparation: Steak
Heat your grill to hi heat. Coat each steak with olive oil and generous salt and pepper. If your steak is 1" thick, follow these instructions.

Place the steaks on the grill 45 degrees to the grate. Cook for 3 minutes 30 seconds. Flip the steak and cook for another 3 minutes 30 seconds. . After a total of 7 minutes the steak should be on the rare side of medium rare. Cook 1 extra minute if you like medium. Place the steaks on a plate and tent cover the steaks with aluminum foil for 3 - 4 minutes. Perfection!

 

Preparation: Potato Stack
Peel the russet potato's and use your mandolin to slice the potato's very thin. Use the mandolin to also slice some yellow onion, you don't need much.

 

I use a metal 3" ring mold to make this scalloped potato dish. Place the ring molds on to a baking pan and spray the inside of the ring mold and bottom of the baking pan with olive oil or canola oil.

 

Place slices of potato in the ring mold about 1/3 of the way to the top. Add a couple of slivered
yellow onion, it doesn't take much. Add a little sprinkle of shredded cheddar and a pinch of salt and pepper.

 

Create another layer by adding more potato till your about 2/3's the way up to the top followed by a few slivered onions, cheddar cheese and salt and pepper. Top the scalloped potato with a little more cheese.

 

Cover the potato's with aluminum foil and bake in a 350 degree oven for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes.

 

When done cooking use a oven mitt and hold the ring mold and use a sharp knife to cut the potato loose. Take a spatula and take the ring mold to the serving plate and slide the ring mold off.

 

Top the scalloped potato with lite sour cream, sprinkle of cheddar cheese and green onion.