Grilled Steak with Skillet Potatoes
Today we’re back at it again, making Grilled Steak with Skillet Potatoes on the Oklahoma Joe’s Firecraft Series Barrel Grill. It’s a hearty hanger steak recipe with easy skillet potatoes on the side, a true classic. I parboiled the potatoes to get them softened before crisping them up over the flames. All you need for this steak and delicious side dish is 30 minutes of prep time and an hour of cooking time, and you’ll be ready to serve up to four people! It has the same core ingredients as the Pan-Seared Steak with Crispy Potatoes and Savory Steak and Potatoes recipes we’ve enjoyed before, but tastes and feels brand-new. Table of Contents Why You’ll Love This Steak and Potatoes RecipeGrilled Steak with Skillet Potatoes IngredientsHow to Make Grilled Steak and Skillet PotatoesSkillet Potatoes:More Fire Cooking ClassicsSteak:Tips and TricksHow to Store Leftovers & ReheatWhat to Serve with Grilled Steak and Skillet PotatoesRecipe FAQ’s Flavor X Fire & FOOD X FireGrilled Steak with Skillet Potatoes Recipe Why You’ll Love This Steak and Potatoes Recipe Grilled Steak with Skillet Potatoes Ingredients How to Make Grilled Steak and Skillet Potatoes Skillet Potatoes: Skillet Potatoes: More Fire Cooking Classics Steak: Steak: Tips and Tricks How to Store Leftovers & Reheat What to Serve with Grilled Steak and Skillet Potatoes Recipe FAQ’s Flavor X Fire & FOOD X Fire Grilled Steak with Skillet Potatoes Recipe Why You’ll Love This Steak and Potatoes Recipe Steak and potatoes are a family favorite, for good reason. Potatoes cooked in a hot skillet with garlic and fresh herbs are an easy side dish that’s the perfect companion to a juicy steak. My Oklahoma Joe’s Firecraft Series Barrel Grill was the key to perfecting this meal. Make the best potatoes by parboiling them before roasting over the fire along with that hanger steak! Simple and delicious! The cut of steak you use for this recipe is up to you. I used hanger steak, but that’s just my preference. Season them up with kosher salt, black pepper, and garlic powder. For your perfect pan-fried potatoes, you’ll need two pounds of potatoes, white onions, unsalted butter, fresh garlic and fresh rosemary chopped into small pieces, kosher salt, black pepper, garlic powder, and canola oil. You’ll cook them up in your favorite cast-iron skillet to end up with the perfect potato side dish! How to Make Grilled Steak and Skillet Potatoes Skillet Potatoes: To begin cooking this classic meal, you’ll make some delicious cast iron skillet potatoes. Preheat a high heat fire for direct cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling. When the water is boiling, add the baking soda to the water and stir. Next, add your potatoes to the boiling water and boil potatoes until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is still a little resistance, then they are ready. Pull them out and let them cool for 5 minutes. Then, preheat a skillet over the fire and add some canola oil. Add a single layer of potatoes to cook until they have crispy edges (about 8-10 minutes). Once the potatoes are looking good, add your diced onions and minced garlic. Cook until the crispy potatoes are softened and the garlic is golden brown (3-4 minutes). Finally, add your butter, rosemary, salt, pepper and garlic powder. Cook and mix for another 2 minutes, then pull off and keep these perfectly cooked skillet potatoes warm. More Fire Cooking Classics Steak: Slather your hanger steak with canola oil and season with the salt, pepper and garlic powder. Set to the side until ready to cook. Then, preheat your Oklahoma Joe’s Firecraft Series Barrel Grill to high heat temperature (around 400F) for direct cooking. Finally, add your steaks to the grill and cook until 120F internal (around 4-5 minutes per side depending on thickness). When the steaks are done cooking, pull them off and let them rest for 10 minutes. Slice your steaks against the grain and serve with the potatoes. Enjoy! Tips and Tricks Make sure not to cook your potatoes on too hot of a temperature, because you need time for them to get crispy, then soften without burning along the way. This is also very important when it comes to the garlic and herbs, they can burn easily, and you really want to avoid that. How to Store Leftovers & Reheat Store any leftover potatoes and steak in an airtight container in the fridge for up to 3 days. Keep the potatoes and steak separate for maximum freshness. Reheat the potatoes and steak in a skillet if possible to bring back that first-day flavor. What to Serve with Grilled Steak and Skillet Potatoes This meal is perfect when paired with some roasted red bell pepper, a Caesar salad, and a delicious glass of wine. You could also think about adding a steak and/or potato sauce to this dish. Want some ideas? Check out my Steak Onion Skewers, Cajun Rubbed Steak with Bourbon Street Sauce and Pan Seared Steak with Crispy Potatoes. Recipe FAQ’s What kind of potatoes should I use for this recipe? The type of potato you use for this recipe is up to you! You can use russet potatoes, red potatoes, baby Yukon gold potatoes, white potatoes, or even sweet potatoes, if you want to give the recipe a twist. Potatoes are a versatile side dish that you can enjoy many variations of. Can I use olive oil instead of canola oil? While you can cook this recipe using olive oil, canola oil is preferable, because it has a higher smoke point. When cooking at high temperatures, it is best to choose an oil with a high smoke point, so the oil will last for the entire cooking process. Cooking oil like vegetable oil or canola oil are best. If you have extra skillet potatoes afterwards, we have more potato recipes you will love! Try our BBQ Volcano Potatoes, Chipotle Espresso Crusted Ribeyes with Potatoes, and Bacon Wrapped Filets with Bacon Fat Fries. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 2 Hanger Steaks▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 1 tbsp Garlic Powder▢ Canola Oil as needed ▢ 2 Hanger Steaks ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 1 tbsp Garlic Powder ▢ Canola Oil as needed Skillet Potatoes: ▢ 2 lbs Potatoes parboiled▢ 1 cup White Onions diced▢ 3 tbsp Unsalted Butter▢ 2 tbsp Minced Garlic▢ 1 tbsp Chopped Rosemary▢ ½ tbsp Kosher Salt▢ 1 tsp Black Pepper▢ 1 tsp Garlic Powder▢ Canola Oil as needed ▢ 2 lbs Potatoes parboiled ▢ 1 cup White Onions diced ▢ 3 tbsp Unsalted Butter ▢ 2 tbsp Minced Garlic ▢ 1 tbsp Chopped Rosemary ▢ ½ tbsp Kosher Salt ▢ 1 tsp Black Pepper ▢ 1 tsp Garlic Powder ▢ Canola Oil as needed Potatoes: Preheat a high heat fire for direct cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling.When the water is boiling, add 1 tbsp of baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes.Preheat a skillet over the fire and add some canola oil. Add your potatoes to cook until nice and crispy (about 8-10 minutes). Once the potatoes are looking good, add your diced onions and minced garlic. Cook until the potatoes are softened and the garlic is browned (3-4 minutes). Finally, add your butter, rosemary, salt, pepper and garlic powder. Cook and mix for another 2 minutes, then pull off and keep warm. Preheat a high heat fire for direct cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling. Preheat a high heat fire for direct cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling. When the water is boiling, add 1 tbsp of baking soda to the water and stir. When the water is boiling, add 1 tbsp of baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes. Pull them out and let them cool for 5 minutes. Preheat a skillet over the fire and add some canola oil. Preheat a skillet over the fire and add some canola oil. Add your potatoes to cook until nice and crispy (about 8-10 minutes). Add your potatoes to cook until nice and crispy (about 8-10 minutes). Once the potatoes are looking good, add your diced onions and minced garlic. Once the potatoes are looking good, add your diced onions and minced garlic. Cook until the potatoes are softened and the garlic is browned (3-4 minutes). Cook until the potatoes are softened and the garlic is browned (3-4 minutes). Finally, add your butter, rosemary, salt, pepper and garlic powder. Cook and mix for another 2 minutes, then pull off and keep warm. Finally, add your butter, rosemary, salt, pepper and garlic powder. Cook and mix for another 2 minutes, then pull off and keep warm. Steak: Slather your steaks with canola oil and season with the salt, pepper and garlic powder. Set to the side until ready to cook.Preheat your Oklahoma Joe’s Firecraft Series Barrel Grill to high heat temperature (around 400F) for direct cooking.Add your steaks to the grill and cook until 120F internal (around 4-5 minutes per side depending on thickness). When the steaks are done cooking, pull them off and let them rest for 10 minutes.Slice your steaks against the grain and serve with the potatoes. Enjoy! Slather your steaks with canola oil and season with the salt, pepper and garlic powder. Set to the side until ready to cook. Slather your steaks with canola oil and season with the salt, pepper and garlic powder. Set to the side until ready to cook. Preheat your Oklahoma Joe’s Firecraft Series Barrel Grill to high heat temperature (around 400F) for direct cooking. Preheat your Oklahoma Joe’s Firecraft Series Barrel Grill to high heat temperature (around 400F) for direct cooking. Add your steaks to the grill and cook until 120F internal (around 4-5 minutes per side depending on thickness). Add your steaks to the grill and cook until 120F internal (around 4-5 minutes per side depending on thickness). When the steaks are done cooking, pull them off and let them rest for 10 minutes. When the steaks are done cooking, pull them off and let them rest for 10 minutes. Slice your steaks against the grain and serve with the potatoes. Enjoy! Slice your steaks against the grain and serve with the potatoes. Enjoy! Serving: 4g | Calories: 523kcal | Carbohydrates: 48g | Protein: 29g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 2694mg | Potassium: 1399mg | Fiber: 7g | Sugar: 4g | Vitamin A: 312IU | Vitamin C: 49mg | Calcium: 73mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!