Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub Recipe | Blue Rhino

Ingredients

• 2 (12 oz ea) Beef Ribeye Steaks Boneless, cut 1 inch thick
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
• 2 lg Russet Potatoes, cut lengthwise into 8 wedges each
• Salt, to taste
• 1 tbsp Minced Green Onions
• Sour Cream and Onion Sauce (recipe follows)
• Seasoning:
• 2 tbsp Smoked or Spanish Paprika
• 1-1/2 tsp Sugar
• 1-1/2 tsp Chili Powder
• 1 tsp Ground Black Pepper
• 1/2 tsp Ground Red Pepper
• Sour Cream (Yield: 1/2 cup):
• 1/2 cup Dairy Sour Cream
• 2 tbsp Minced Green Onion
• Smoked or Spanish Paprika, to taste
• Additional Items:
• 2 Small Bowls