Grilled Rib Eye Steaks, Klondike Potatoes and Onions, Compound Butters and Melon Salads

To create the Steak Dry Rub: Mix the coarsely ground pepper, coarse salt, paprika, and granulated garlic together in a small bowl.

Rub the ribeye steaks with the steak dry rub and set aside.

To prepare the Grilled Klondike Goldust Wedges and Carrots: Wash the potatoes and carrots. Cut the potatoes into wedges and place them in a large pot with the carrots. Cover with cold water and bring to a boil until they are just barely tender. Drain and rinse them under cold water to to stop the cooking process.

Lightly dry the par cooked vegetables, spray them with vegetable spray and lightly sprinkle with the steak dry rub and set aside.

To make the Compound Butter: Place the ingredients for the compound butter (fresh parsley, basil leaves, fresh thyme rosemary leaves, sage leaves and the softened butter) into the bowl of your food processor. Process everything together until combine. Set aside until your ready to use.

To prepare the Fresh Melon Salad: Cut the bottom and the tops off the melons and stand them up on the cutting board. Cut the rind from the melons. Cut them in half and remove seeds as necessary. Cut the melons into bite size pieces and place them in a large bowl. Cover and refrigerate until ready to serve.

To Grill the Rib Eye Steaks and Vegetables: Preheat your grill. Once the grill is hot add the steaks and prepared vegetables to the grill. Mark the steaks using direct heat. Once the steaks are are marked, continue cooking the steaks using “indirect heat” (like an oven). Continue cooking the steaks until the desired doneness is reached. Top each steak with a spoonful of the compound butter, serve everything as desired and enjoy!