Grilled Strip Steaks and Potatoes With Blue Cheese Butter

READY IN: 45mins
Recipe by Galley Wench

Another recipe from my favorite cooking magazine, Cook's Illustrated. Perfect for a Father's Day BBQ.

Top Review by mersaydees

I tasted this at my Shaw's grocery store a while back, a collaboration with Cook's Illustrated, and just had to make it at home since my DH loves steak, bleu cheese, and potatoes! Made as directed; however, next time I will melt the bleu cheese butter and drizzle it atop the steak and potatoes. You can see from my photo that I mounded the bleu cheese butter over and I can tell you that melting it would have been a more divine way to go! Thanks, Galley Wench, for posting this before I did! :)

Ingredients Nutrition

  • 2 lbs medium red potatoes, scrubbed and cut crosswise into 1/2-inch-thick rounds
  • salt
  • 2 tablespoons vegetable oil
  • ground black pepper
  • 4 tablespoons unsalted butter, softened (1/2 stick)
  • 3 tablespoons crumbled blue cheese
  • 1 small shallot, minced (about 2 tablespoons)
  • 1 teaspoon chopped fresh parsley leaves
  • 1 small garlic clove, pressed through a garlic press (about 1/2 teaspoon)
  • 4 (12 -16 ounce) beef strip steaks, 1 1/4 to 1 1/2 inches thick


  1. Combine potatoes, 1 teaspoon salt, and 1 1/2 quarts cold water in large pot and bring to boil over high heat.
  2. Reduce heat to medium and simmer until potatoes are barely tender, about 6 minutes.
  3. Drain potatoes in colander, being careful not to break them.
  4. Transfer potatoes to rimmed baking sheet coated with 1 tablespoon of oil.
  5. Drizzle remaining tablespoon oil over potatoes and season with salt and pepper to taste and set aside.
  6. Light grill and heat until grate is hot, about 5 minutes.
  7. Generously sprinkle both sides of steaks with salt and pepper.
  8. Cook, uncovered, over hottest part of grill until well browned on one side, about 3 minutes.
  9. Turn steaks; grill until well browned on second side, 3 minutes.
  10. Once browned, move steaks to cooler part of grill.
  11. Continue grilling, uncovered, to desired doneness, 7 to 8 minutes more for rare (120 degrees on instant-read thermometer), 9 to 10 minutes for medium-rare on rare side (125 degrees), 11 to 12 minutes for medium-rare on medium side (130 degrees), or 12 to 13 minutes for medium (135 to 140 degrees). Remove steaks from grill and let rest for 5 minutes.
  12. Once steaks are moved to cooler part of grill, place potatoes on hotter part.
  13. Cook, turning once, until grill marks appear and potato slices are cooked through, 6 to 8 minutes.
  14. While meat and potatoes are cooking on the grill, prepare sauce by beating butter with large fork in medium bowl until light and fluffy.
  15. Add cheese, shallot, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
  16. To serve, place one steak and some of potatoes. Top each steak with 2 tablespoons butter mixture and serve immediately.

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