Grilled Steak and Potatoes Recipe: Charred Crust With Buttery Spuds

Fire up the grill for a meal that brings my pitmaster roots and French training together. This dish delivers a charred crust on perfectly cooked steak with potatoes that soak up smoky, buttery goodness.

I rely on a simple dry rub and precise timing to create that signature sear. The potatoes, par-cooked first, finish on the grill with a brush of garlic butter that makes them irresistible.

The result is juicy, flavorful steak paired with tender, golden spuds. Every bite combines the bold flavors of open flame cooking with the richness of butter and herbs.

This method works for any cut of steak and any potato variety. The key is maintaining consistent heat throughout the cooking process.

Ingredients for Grilled Steak and Potatoes

Simple ingredients for steak and potatoes with serious grill flavor. Nothing fancy, just good stuff.

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The steak is the star here. Ribeye gives you that juicy, marbled goodness—Costco or a local butcher are my go-tos for quality cuts. Look for thick steaks (at least 1 inch) to get that perfect charred crust without overcooking. Yukon Golds? They hold their shape on the grill and soak up that garlic butter like a dream. Most grocery stores carry them year-round.

No ribeye? New York strip or sirloin work great too. Swap smoked paprika for regular if that’s what you’ve got. Fresh herbs can be dried at one-third the amount, but honestly, fresh rosemary and thyme make a huge difference here. For the butter, salted works in a pinch—just skip the extra salt in the garlic butter mix.

Leftovers? Rare for steak, but the potatoes reheat like a champ. Store in the fridge for up to 3 days—toss them in a skillet to crisp up again. The garlic butter? Make extra and freeze for 1 month. You’ll use it on everything.

Step-by-Step Instructions for Grilled Steak and Potatoes

Here’s the method I use to get that perfect char and buttery flavor every time.

Step 1: Prep the Potatoes for the Grill

Cut the 2 lb Yukon Gold Potatoes into even 1-inch chunks so they cook uniformly. Toss them in a bowl with 1 tbsp Olive Oil, ½ tsp Kosher Salt, and ½ tsp Black Pepper. I always use freshly ground pepper for the best flavor.

Spread them on a rimmed baking sheet. You want them in a single layer so they get crispy, not steamed. Par-cook them in the oven at 400°F for 15 minutes while you prep the steak—this gives them a head start so they finish at the same time as the steak.

Step 2: Season the Ribeye Steaks

Pat the 1.5 lb Ribeye Steaks dry with paper towels—this ensures a good sear. Rub them with the remaining 1 tbsp Olive Oil, then season both sides evenly with the remaining 1 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, and 1 tsp Smoked Paprika.

Let the steaks sit at room temperature for 20-30 minutes before grilling. This takes the chill off so they cook more evenly. I like to press the seasoning into the meat lightly so it sticks better during grilling.

Step 3: Grill the Steaks and Potatoes

Preheat your grill to medium-high heat. Place the par-cooked potatoes on the grill in a single layer. Close the lid and cook for 10-12 minutes, flipping once, until they’re tender inside and crispy outside.

Add the steaks to the grill and cook for 4-5 minutes per side for medium-rare, or until they reach your desired doneness. I only flip the steaks once to get a perfect crosshatch of grill marks. The internal temperature should hit 130-135°F for medium-rare.

Step 4: Make the Garlic Butter and Rest the Steak

While the steak rests, melt the ½ cup Unsalted Butter in a small saucepan over low heat. Add the 4 cloves minced Garlic Cloves, 2 tbsp Fresh Rosemary, and 2 tbsp Fresh Thyme. Let it simmer for 2-3 minutes until fragrant—don’t let the garlic burn.

Transfer the steaks to a cutting board and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute. Brush the warm garlic butter over the steaks and potatoes just before serving for that rich, aromatic finish.

Dietary Considerations for This grilled steak and potatoes

Gluten-Free Naturally

This dish is inherently gluten-free since it relies on fresh meats, potatoes, and herbs without any wheat-based ingredients. I always double-check my spices at the specialty spice shops to ensure no cross-contamination, especially with the smoked paprika. 💡

Low-Carb Option

For a keto-friendly version, simply reduce the potato portion or swap in cauliflower steaks or radishes. The steak and garlic butter remain perfect for low-carb diets. I’ve tried this with thick-cut cauliflower—it chars beautifully on the grill.

Dairy Considerations

The garlic butter contains dairy, but it’s easy to adapt. Use olive oil or a dairy-free butter substitute for the garlic herb mix. I’ve had great results with Miyoko’s plant-based butter—it melts just like the real thing.

Allergen Notes

This recipe contains no common allergens like nuts, eggs, or soy. Just be mindful of the butter if dairy is a concern. For nut allergies, confirm your spice blends are processed in dedicated facilities.

Vegetarian Adaptation

Swap the steak for portobello mushrooms or tofu steaks. Marinate them in the same dry rub and garlic butter for a hearty, meat-free version. I love how portobellos soak up that smoky, buttery flavor. ✨

Protein Alternatives

Not a beef lover? Try pork chops, chicken breasts, or even lamb chops with the same seasoning and method. The potatoes pair equally well with any of these proteins.

Frequently Asked Questions