Grilled Rib Eye with Crispy Potato and Smoked Bacon Vinaigrette

Name: Grilled Rib Eye with Crispy Potato and Smoked Bacon Vinaigrette
Ingredients: 4 each 12 ounce Wood Fire Double R Ranch Rib Eye steaks; Kosher salt for seasoning steaks prior to grilling; 1/2 cup California Olive Ranch extra virgin olive oil; 6-8 sprigs fresh thyme; 1/2 tbsp freshly ground black pepper; 1 lb Yukon Gold Potatoes, cut into ¼ inch wide slices; ¼ cup California Olive Ranch extra virgin olive oil; 4 slices cooked Snake River Farms Hardwood Smoked Bacon, cut into ½ inch sections; Shallots, peeled and thin sliced into rings; Pinch Kosher Salt; Pinch Fresh Ground Black Pepper; 2 ounces Red Wine Vinegar

www.californiaoliveranch.com

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Cooking tools:

Grill
Grill brush
Tongs
Chef's knife
Cutting board
Mixing bowl
Baking sheet
Aluminum foil
Oven
Plate
Measuring cup
Measuring spoon
Whisk
Refrigerator

Ingredients

4 each 12 ounce Wood Fire Double R Ranch Rib Eye steaks
Kosher salt for seasoning steaks prior to grilling
1/2 cup California Olive Ranch extra virgin olive oil
6-8 sprigs fresh thyme
1/2 tbsp freshly ground black pepper
1 lb Yukon Gold Potatoes, cut into ¼ inch wide slices
¼ cup California Olive Ranch extra virgin olive oil
4 slices cooked Snake River Farms Hardwood Smoked Bacon, cut into ½ inch sections
Shallots, peeled and thin sliced into rings
Pinch Kosher Salt
Pinch Fresh Ground Black Pepper
2 ounces Red Wine Vinegar