Grilled Ribeye Steak with Grainy Mustard Sauce & Bacon Sauerkraut Fried Potatoes

This Ribeye is a showstopper, perfectly seasoned and grilled to juicy perfection. Paired with a vibrant Grainy Mustard Sauce and irresistible Sauerkraut-Bacon Fried Potatoes, this meal is an absolute flavor explosion.

The crispy, thin-sliced potatoes tossed with savory bacon and zesty sauerkraut? Unbeatable. And that ribeye, rubbed with our favorite Patio Grill Master Seasoning, is next-level delicious.

See the recipes below to recreate this culinary masterpiece at home for your next grilling adventure!

Grilled Ribeye:

Ingredients: 1.5-2" thick Ribeye, 2 tbsp Olive Oil, 1/2 tbsp Patio Grill Master “Brisket & Pepper Steak Rub”.

Method: Pat steak dry, coat with olive oil & seasonings. Rest 30 min. Grill high direct heat 3-4 min/side, then indirect to desired temp (130-135°F for MR). Rest 5-10 min.

Grainy Mustard Sauce:

Ingredients: 1 tbsp Butter, 2 tbsp chopped Shallots, generous splash White Wine, 1/4 cup Beef Bone Broth (or low sodium beef broth), 1/4 cup Heavy Cream, 2 tbsp Whole Grain Mustard, 1 tbsp Dijon Mustard, as needed Salt and Pepper.

Method: Sauté shallots in butter. Deglaze with wine and broth, reduce. Stir in cream & mustards, simmer to thicken. Season.

Sauerkraut-Bacon Fried Potatoes:

Ingredients: 4 slices diced Bacon, 2 large Russet Potatoes (thinly sliced and blanched in salt water until half cooked), 1/2 cup chopped Onion, 1 cup well-drained Sauerkraut, pinch Caraway Seeds (opt), Patio Grill Master “All Purpose Steak & Burger Seasoning”.

Method: Cook bacon until crispy, set aside. Fry sliced potatoes in bacon fat until golden. Add onion, caraway and Seasoning, cook until soft. Toss in sauerkraut & bacon bits until heated through.