Wine-Aged Ribeye with Tallowed Potatoes

Wine-Aged Ribeye with Tallowed Potatoes

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.

Back to blog

Wine-Aged Ribeye with Tallowed Potatoes

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!

Wine-Aged Ribeye with Tallowed Potatoes

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

    blank

    1. 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.

    2. 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.

    3. 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.

    blank

    1. Preheat the Grill: If using a grill, preheat to high, preferably charcoal. Place the ribeye about 12 inches above the coals.

    2. Cook the Potatoes: In a cast iron pan, add the beef tallow and place directly over the coals.

    3. 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.

    4. 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.

    5. 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.

    6. Serve: Serve the sliced ribeye alongside the crispy tallowed potatoes for a truly indulgent meal.