Steak and Smashed Potatoes on the Griddle
Make the ultimate summer dinner with steak and smashed potatoes on the griddle. Perfect for backyard dining and outdoor entertaining with bold, delicious f
Servings: 4 people
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.