Rub the ribeye all over with the inside of the cut garlic cloves. Then sprinkle the rosemary, thyme, lemon zest, salt, and drizzle with the 2 tablespoons of olive oil. Rub the mixture into the meat and set aside at room temperature for about 30 minutes.

Preheat the grill on high heat.

Place the potatoes in a 4-Qt saucepan, cover with water and season with salt. Bring to a boil and cook for 8 minutes. Drain the potatoes.

Turn to grill down to medium (or med/low) and place the ribeye, fat edge down, on the grill. Cook for 3 to 4 minutes to render the fat and get some deep colour on the fat. If the grill flares up too much from the excessive fat drippings, move the ribeye around the grill to avoid it burning. Turn the ribeye over to the bone side and cook for another 3 to 4 minutes (you may need to hold it in place with tongs but wear a heat resistant glove as the tongs may get hot). Turn the ribeye on one of its meat sides and cook for 3 to 4 minutes, flip to the other side, and cook for 3 to 4 minutes more.

Place the ribeye on the upper rack, meat side down (flip once midway through the balance of the cook). If you have a wireless thermometer, insert it in the thickest part of the meat away from the bone. You want it to cook on the grill until about 123°F for medium rare (it will continue to rise in temperature as it rests).

Put a heat resistant skillet on the grill under the ribeye and raise the burner to medium-high heat. Add the fat trimmings (tallow or oil) to the skillet. Once sizzling, add the potatoes and toss to coat in the fat. Reduce the heat on the burner directly under the skillet to medium/low, close the lid and cook for about 30 minutes, until crispy and golden, stirring occasionally (adjust heat if cooking too fast or not quickly enough).

Adjust the burners around the skillet so that the grill temperature remains above 500°F with the lid closed to cook the ribeye. The ribeye will take between 20 to 30 minutes depending on its size and thickness, the temperature of the grill and how often the grill is opened. If you don’t have a wireless thermometer inserted, begin checking with an instant read thermometer around 15 minutes.

Add all of the salsa verde ingredients to a mini food processor or blender and blitz to your desired consistency (if you prefer it thinner, add a tablespoon of olive oil at a time until desired consistency is achieved). Taste and season with salt, pepper or more red wine vinegar if necessary.

Once the ribeye has reached temperature, remove it to a cutting board, lightly tent with foil and let rest for 10 minutes.

Add the rosemary leaves to the potatoes, stir to combine and keep warm on the lowest heat.

Delicious paired with bruschetta, or a mista salad.