Make the ultimate summer dinner with steak and smashed potatoes on the griddle. Perfect for backyard dining and outdoor entertaining with bold, delicious flavor.
When the weather warms up, there’s nothing better than taking dinner outside. And if you’re looking for a showstopping meal that’s both low-effort and high-impact, this Steak and Smashed Potatoes on the Griddle recipe is the one. It’s fast, flavorful, and made for summer evenings spent dining al fresco.
Whether you’re hosting a backyard dinner party or just feeding your family on the patio, this is the kind of meal that makes people feel like they’ve been invited to something special—even if you’re just cooking on your griddle.
Why This Meal Works for Summer
Griddle cooking is made for the summer months. No need to heat up your kitchen or turn on the oven. Instead, fire up your outdoor griddle and let it do the heavy lifting. The steak gets a gorgeous sear while staying tender and juicy, and the smashed potatoes crisp up with golden, crunchy edges that rival restaurant-style fries.
You can prep everything in advance, which makes it perfect for entertaining. Picture this: you’re sipping a cold drink, kids running around the yard, friends gathered nearby, and your griddle sizzling in the background. That’s summer magic.
The Star Ingredients
- Ribeye or NY Strip Steak: These cuts hold up beautifully on the griddle with great marbling for flavor.
- Baby Yukon Gold Potatoes: Boiled, smashed, then crisped on the griddle with garlic butter.
- Garlic, Herbs, and Butter: For that rich, summer-night flavor that keeps people coming back for seconds.
Tips for Perfect Griddle Steak & Potatoes
- Boil Your Potatoes First: This step ensures they smash easily and cook fast on the griddle.
- Use a Cast Iron Press (if you have one): Great for getting an even crust on your potatoes or steak.
- Let the Steak Rest: Don’t skip this step—5–10 minutes of rest makes all the difference for juicy results.
- Add a Finishing Touch: A drizzle of garlic herb butter or a sprinkle of flaky sea salt makes this feel like a restaurant dish.
Make It a Whole Meal
Serve your steak and smashed potatoes with a side salad (think arugula and tomato with lemon vinaigrette), grilled corn, or even a quick chimichurri sauce. Want to impress? Pair it with a chilled glass of rosé or a summer shandy.
Steak and Smashed Potatoes on the Griddle
Ingredients
- 2 ribeye or NY strip steaks 1–1.5 inches thick
- Kosher salt and freshly cracked black pepper
- 1 tbsp steak seasoning optional, like Montreal or your favorite blend
- 1 tbsp neutral oil avocado or olive oil
- 2 tbsp salted butter plus more to taste
- 2 cloves garlic smashed
- A few sprigs of fresh thyme or rosemary
For smashed potatoes
- 1½ lbs baby Yukon gold potatoes
- Salt for boiling water
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp fresh parsley chopped (optional)
- Flaky sea salt to finish
- shredded parmesan to taste
Instructions
Parboil the Potatoes
- Bring a pot of salted water to a boil. Add baby potatoes and cook until fork-tender (about 12–15 minutes). Drain and set aside.
Preheat the Griddle
- Heat your griddle to medium-high. Drizzle with a little oil and spread it around with a spatula to coat the surface.
Prep & Sear the Steak
- Pat steaks dry and season generously with salt, pepper, and steak seasoning if using. Add oil to one side of the griddle and place steaks down. Sear for 3–5 minutes per side, depending on thickness and desired doneness.
- Add butter, smashed garlic, and herbs during the last minute of cooking, spooning the melted butter over the steaks. Remove and rest for at least 5–10 minutes.
Prep & Sear the Steak
- While the steak rests, place boiled potatoes on the griddle. Use a spatula or the bottom of a jar to gently smash each potato. Drizzle olive oil over them and season with salt and pepper.
- Let them crisp for 4–5 minutes per side or until golden and crispy.
- In the last minute, add shredded cheese on top and allow it to melt
- Slice rested steak and serve alongside crispy smashed potatoes. Finish with a pinch of flaky sea salt on both, and serve immediately.
Outdoor Cooking = Less Mess + More Fun
One of the best parts of making steak and smashed potatoes on the griddle is how little cleanup is involved. Everything cooks on one surface, and cleanup is quick—leaving more time for enjoying your guests or chasing your toddlers around the yard.
So whether you’re planning a summer get-together or just craving something indulgent yet doable for dinner, this meal delivers. It’s hearty, summery, and undeniably good.
