Wine-Aged Ribeye with Tallowed Potatoes

Wine-Aged Ribeye with Tallowed Potatoes

April 23, 2025

Elevate your dinner with thisWine-Aged Ribeye with Tallowed Potatoes, a dish that combines rich flavors with decadent textures. The ribeye steak, marinated in red wine, achieves a depth of flavor that pairs beautifully with the crispy, golden fingerling potatoes fried in beef tallow. Perfect for special occasions or a satisfying weekend meal, this dish is sure to impress with its bold flavors and succulent presentation.

Wine-Aged Ribeye with Tallowed Potatoes

Rated 5.0 stars by 1 users

Author:

Nick Parsons

Prep Time

15 minutes

Cook Time

45 minutes

This Wine-Aged Ribeye with Tallowed Potatoes is a fusion of rich, savory notes and crispy delight, making it a fantastic centerpiece for any gathering. Impress your guests and enjoy the luxurious flavors this dish brings to your table!

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Ingredients

2” thick ribeye steak
2 lbs fingerling potatoes
⅓ cup beef tallow (or lard)
Fire Wrangler’s Cattle Call seasoning
1 bottle of red wine (preferably Pinot Noir)

Directions

Preparation

Marinate the Steak: Submerge the ribeye steak completely in red wine in a bowl or airtight container. Refrigerate and let it sit for 3-4 hours to absorb the flavors.
Season the Ribeye: After marination, remove the steak from the wine, pat it dry, and generously season both sides with Fire Wrangler’s Cattle Call seasoning.
Prepare the Potatoes: Slice the fingerling potatoes in half and place them in a glass bowl. Add 3 cups of water and microwave on high for 8-10 minutes until they are slightly tender but still al dente. Drain water, then season with Cattle Call seasoning and optional butter-based seasoning like Bama-Q Butter Bomb.

Cooking

Preheat the Grill: If using a grill, preheat to high, preferably charcoal. Place the ribeye about 12 inches above the coals.
Cook the Potatoes: In a cast iron pan, add the beef tallow and place directly over the coals.
Grill the Steak: Flip the steak every 2 minutes. After 15 minutes, move the steak slightly away from the direct heat to gently raise its internal temperature while continuing to flip.
Fry the Potatoes: Keep the hot coals under the cast iron pan and fry the potatoes in tallow until they are crispy and golden brown.
Check the Steak Temperature: Remove the ribeye from the grill once it reaches an internal temperature of 130°F for medium-rare. Let it rest for 10 minutes before slicing.
Serve: Serve the sliced ribeye alongside the crispy tallowed potatoes for a truly indulgent meal.

Recipe Note

Alternative Cooking Method

You can also prepare this dish on the stovetop. Use medium heat for the steak (flipping every 90 seconds) and high heat for frying the potatoes.