Ingredients

• 2 ribeye, strip, or hanger steaks (about 10–12 oz each), 1–1.5 inches thick

• 2 tablespoons olive or canola oil, divided

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 2 pounds baby Yukon Gold or red potatoes, halved

• 1 small onion, diced

• 3 cloves garlic, minced

• 2–3 tablespoons unsalted butter

• 1 teaspoon fresh rosemary or thyme, chopped (or 1/2 teaspoon dried)

• Optional finish: chopped parsley and a squeeze of lemon

Instructions

1. Preheat grill and prep steaks

• Preheat grill to medium-high (about 450–500°F/230–260°C). Pat steaks dry and rub with 1 tablespoon oil, salt, pepper, and garlic powder. Let sit at room temp while potatoes cook.

2. Start skillet potatoes

• Place a cast-iron skillet over medium heat on the stovetop or grill grates. Add 1 tablespoon oil and the halved potatoes cut-side down with a pinch of salt. Cook undisturbed 6–8 minutes until deeply golden on the cut sides.

3. Aromatics and butter

• Add onion and cook 3–4 minutes until softened. Stir in garlic; cook 30 seconds. Add butter and herbs; toss to coat. Continue cooking, stirring occasionally, 5–8 minutes until potatoes are tender. Keep warm off heat.

4. Grill steaks

• Grill steaks 3–5 minutes per side for medium-rare, adjusting for thickness, until internal temp reaches 125°F/52°C before resting. For medium, pull at 130–135°F/54–57°C. Rest 5–10 minutes.

5. Serve

• Slice steaks against the grain. Taste potatoes and adjust salt. Serve steaks with skillet potatoes, parsley, and a squeeze of lemon if desired.