Grilled Strip Steaks and Potatoes with Blue Cheese Butter
Savor the ultimate backyard feast with Grilled Strip Steaks and Potatoes with Blue Cheese Butter, a recipe that transforms classic grilling into a gourmet experience. Juicy, perfectly seasoned strip steaks are flame-grilled to perfection and topped with a decadent blue cheese butter infused with garlic, fresh parsley, and thyme for an indulgent flavor boost. Paired with tender, herb-seasoned grilled potato packets, this dish combines smoky char, rich creaminess, and hearty textures in every bite. Quick to prepare and perfect for summer cookouts, this recipe is a must-try for steak lovers seeking bold, restaurant-quality flavors at home.
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Recipe Information
Ingredients
- 4 pieces (about 10-12 oz each) strip steaks
- 4 pieces (medium-sized) russet potatoes
- 4 tablespoons olive oil
- 2 teaspoons kosher salt
- 1.5 teaspoons black pepper
- 1 stick (8 tablespoons), softened butter (unsalted)
- 1 cup blue cheese (crumbled)
- 1 clove garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon fresh thyme leaves
- 2 tablespoons vegetable oil
Instructions
Preheat your grill to medium-high heat (about 400°F). Clean and lightly oil the grates.
Wash the potatoes thoroughly and cut them into 1-inch cubes. Place them in a large pot of salted water and bring to a boil. Let them cook for about 10 minutes or until just tender. Drain and set aside.
In a small mixing bowl, combine the softened butter, blue cheese, minced garlic, and parsley. Mix thoroughly. Shape the mixture into a log using plastic wrap and refrigerate to firm up while you prepare the meal.
Toss the boiled potatoes in a large bowl with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and fresh thyme leaves. Set aside.
Pat the strip steaks dry with paper towels. Brush them with vegetable oil and season both sides with the remaining kosher salt and black pepper.
Place the potatoes on a large piece of heavy-duty aluminum foil. Fold the foil into a packet, sealing the edges to create a pouch.
Place the foil packet of potatoes on the grill. Cook for 12-15 minutes, shaking the packet occasionally to ensure even cooking.
While the potatoes are grilling, place the steaks on the grill. Cook for 4-5 minutes per side for medium-rare, or to your desired level of doneness. Use a meat thermometer to check the internal temperature (135°F for medium-rare, 145°F for medium).
Remove the steaks from the grill and let them rest for 5 minutes, loosely tented with foil to retain heat.
Open the foil packet of potatoes and transfer them to a serving dish.
Top each steak with a slice of the chilled blue cheese butter and serve alongside the grilled potatoes. Sprinkle additional parsley for garnish if desired.
Nutrition Facts
Calories |
3369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.4 g | 340% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 22.1 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 8.3 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1460 mg | 112% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4987 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
