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Grilled Rib Eye with a tangy olive relish & potato planks


  • Cut the potatoes in half lengthways and cook in salted, boiling water until almost tender. Drain well.
  • Then heat a layer of oil in a large heavy-bottomed pan and cook the potatoes until golden brown all over. Drain well on kitchen paper towels and sprinkle with salt.
  • While sautéing the potatoes, cook the steaks in a pan (on a lightly oiled ridged grill or on a BBQ) to the desired degree. Then remove and set aside to rest for a few minutes.
  • Toss the olives, red onion, parsley and oregano with seasonings, oil and vinegar to taste.
  • Serve the steaks on individual plates with a mound of the salad on top, a sprinkling of fresh oil and the potatoes  on the side.


  • 4 medium-large even-shaped potatoes, eg. Dutch Cream or Kipflers, scrubbed well
  • sea salt & freshly ground pepper
  • olive oil
  • 4 thickish rib eye steaks, well trimmed
  • ½ cup pitted black olives, chopped
  • ½ red onion, finely chopped or finely sliced
  • ½ cup torn Italian (flat leaf) parsley leaves
  • 1 tbsp chopped fresh oregano
  • sherry or red wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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