This one-pan BBQ method delivers perfectly charred steak with tender potatoes, all cooked simultaneously on the grill. The key is strategic placement—high heat for the steak, indirect heat for the potatoes.
I developed this technique after years of experimenting with timing and temperature. The result is a restaurant-quality meal with minimal cleanup, where the smoky flavors complement each other beautifully.
Ingredients for Bbq Steak and Potatoes
High-quality steak and potatoes meet smoky grill flavors for a restaurant-worthy meal in one pan.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 2 lb | Boneless, 1.5 inches thick |
| Yukon Gold Potatoes 🥔 | 2 lb | Cut into 2-inch chunks |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for brushing |
| Kosher Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind for steak |
| Garlic Powder 🧄 | 1 tsp | For potato seasoning |
| Smoked Paprika 🌶️ | 1 tsp | Adds depth to potatoes |
| Dried Rosemary 🌿 | 1 tsp | Crushed between fingers |
| Dried Thyme 🍃 | 1 tsp | For herb blend on potatoes |
| Unsalted Butter 🧈 | 4 tbsp | For basting steak |
| Fresh Garlic Cloves 🧄 | 4 cloves | Smashed for butter infusion |
| Fresh Rosemary Sprigs 🌿 | 2 whole | For steak aromatics |
| BBQ Sauce 🍯 | 1 cup | For serving or brushing |
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The ribeye is non-negotiable here—well-marbled, 1.5-inch thick cuts from a reputable butcher or Whole Foods deliver the best char and tenderness. Yukon Golds hold their shape on the grill better than russets, and their natural creaminess pairs perfectly with the steak. For the butter, European-style unsalted (like Plugrá) has a higher fat content, which means less splatter when basting.
No ribeye? New York strip works but lacks marbling—compensate with an extra pat of butter. Short on fresh herbs? Dried at half the amount, but fresh really elevates the dish. If you don’t have smoked paprika, regular is fine, but add 1/4 tsp liquid smoke to the olive oil for depth. BBQ sauce can be store-bought (Stubb’s is a solid choice) or homemade.
Prep the potatoes and steak just before grilling—they oxidize quickly. Leftovers (if any) keep in the fridge for 3-4 days. Reheat steak gently in a skillet to avoid overcooking. Potatoes reheat well in the oven at 350°F for 10-15 minutes.
Why You’ll Love This Recipe
- I’ll be real: the steak makes killer sandwiches the next day, and the potatoes reheat like a dream.
- One Pan Magic: I toss the ribeye and Yukon Golds with olive oil, salt, and pepper, then let the grill do the rest.
- Smoky Perfection: The char on the steak with those crispy-edged potatoes? Ridiculously good.
- Weeknight Hero: Honestly, this is my go-to for impromptu dinner parties or a quiet Friday night in.
Step-by-Step Instructions for BBQ Steak and Potatoes
Master the grill with this precise method for tender steak and crisp potatoes in one pan.
Step 1: Season and Par-Cook the Potatoes
Toss the 2 lb Yukon Gold Potatoes in a bowl with the 0.25 cup Olive Oil, 1 tsp Garlic Powder, 1 tsp Smoked Paprika, 1 tsp Dried Rosemary, 1 tsp Dried Thyme, and 1 tsp Kosher Salt. I crush the dried herbs between my fingers to release their oils before mixing.
Spread the potatoes on a rimmed baking sheet and roast at 400°F for 20 minutes until they begin to soften and develop light golden edges. This head start ensures they finish cooking perfectly on the grill alongside the steak.
Step 2: Prepare the Steak and Herb Butter
Pat the 2 lb Ribeye Steak dry with paper towels, then season both sides generously with the remaining 1 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper. Press the seasoning into the meat to create a flavorful crust.
In a small bowl, mash the 4 tbsp Unsalted Butter with the 4 cloves Fresh Garlic Cloves (smashed) and 2 whole Fresh Rosemary Sprigs. This compound butter will baste the steak during grilling, infusing it with aromatic depth.
Step 3: Grill the Steak and Finish the Potatoes
Heat a grill or grill pan to high heat. Place the par-cooked Yukon Gold Potatoes on one side of the grill and the Ribeye Steak on the other. Sear the steak for 4-5 minutes per side for medium-rare, basting with the herb butter during the final 2 minutes of cooking.
Turn the potatoes occasionally until they develop deep char marks and are tender when pierced with a fork, about 10-12 minutes total. Keep the steak and potatoes on separate sides to manage different cooking times.
Step 4: Rest and Serve
Transfer the Ribeye Steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute. This ensures every slice is juicy and flavorful. Tent loosely with foil to keep it warm.
Arrange the Yukon Gold Potatoes on a serving platter and slice the steak against the grain into 1-inch thick strips. Serve immediately with the 1 cup BBQ Sauce on the side for dipping or brushing, allowing everyone to customize their plate.
Pro Tips For Making Bbq Steak And Potatoes
- Salt the Steak Early: I learned this the hard way—salt your ribeye at least 40 minutes before cooking, or even overnight. It draws out moisture then reabsorbs it, making the meat juicier and better seasoned throughout.
- Parboil the Potatoes: Give the Yukon Golds a 5-minute head start in boiling water before grilling. This guarantees they cook through without burning on the outside.
- Resist the Poking: Skip the fork when flipping your steak—use tongs. Poking releases all those precious juices you worked so hard to keep in there.
- Hot Grill, Dry Steak: Pat the ribeye bone-dry with paper towels before it hits the grill, and make sure those grates are screaming hot. A dry surface and high heat are what give you that perfect crust.
Wine and Beer Pairings for This Dish
Bold Red Wines
A full-bodied Cabernet Sauvignon from Napa Valley stands up to the rich, smoky flavors of this dish. The tannins cut through the fat of the ribeye while complementing the charred edges. I love a 2019 Caymus for its velvety finish. 🍷
Malbec Pairing
An Argentine Malbec offers a fruit-forward profile with soft tannins that won’t overpower the meal. The plum and blackberry notes enhance the steak’s natural beefiness. Look for Catena Zapata for a reliable bottle.
Craft Beer Options
A robust Porter or Stout provides a roasted maltiness that mirrors the grill’s smoky depth. I reach for Founders KBS—its coffee and chocolate undertones elevate every bite. For a lighter option, try an amber ale like Fat Tire. 🍺
Crisp White Alternative
If you prefer white wine, a bold Chardonnay with oak aging can work surprisingly well. The buttery texture complements the herb butter on the steak. Rombauer is my go-to for this pairing.
Rosè Surprise
Don’t overlook a dry Provence-style rosé—its acidity and red fruit notes refresh your palate between smoky, savory bites. Domaine Tempier is a classic choice that always delivers. 💫
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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