For his grilled steak recipe, Bobby calls for boneless rib-eye, New York strip or filet mignon. Rib-eyes have lots of fabulous marbling and deep beefy flavor and are rich, tender and juicy.

Pour the mixture over the steak skewers, making sure to coat them completely. Cover tightly, pressing the plastic against the skewers. Place in the fridge for at least 1 hour or up to 24 hours to ...

For the rib eye steaks: Rub the steaks with salt, fennel seed, rosemary and black pepper. Oil a grill or grill pan with the olive oil, then heat to medium-high heat.

Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were ...

Preheat the grill to medium heat. Add the potatoes to a large pot of cold water. Bring potatoes to a boil over medium heat, then reduce the heat and simmer until the potatoes are just slightly ...

Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 ...

Add the steak and cook until browned and crisp on one side, 2 to 4 minutes, depending on the thickness. Flip and cook 3 to 4 more minutes for medium-rare. Transfer to a cutting board to rest.