Grilled Strip Steaks and Potatoes With Blue Cheese Butter

Recipe by Galley Wench
READY IN: 45mins


  • 2
    lbs medium red potatoes, scrubbed and cut crosswise into 1/2-inch-thick rounds
  • 2
    tablespoons vegetable oil
  • 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


  • Combine potatoes, 1 teaspoon salt, and 1 1/2 quarts cold water in large pot and bring to boil over high heat.
  • Reduce heat to medium and simmer until potatoes are barely tender, about 6 minutes.
  • Drain potatoes in colander, being careful not to break them.
  • Transfer potatoes to rimmed baking sheet coated with 1 tablespoon of oil.
  • Drizzle remaining tablespoon oil over potatoes and season with salt and pepper to taste and set aside.
  • Light grill and heat until grate is hot, about 5 minutes.
  • Generously sprinkle both sides of steaks with salt and pepper.
  • Cook, uncovered, over hottest part of grill until well browned on one side, about 3 minutes.
  • Turn steaks; grill until well browned on second side, 3 minutes.
  • Once browned, move steaks to cooler part of grill.
  • 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.
  • Once steaks are moved to cooler part of grill, place potatoes on hotter part.
  • Cook, turning once, until grill marks appear and potato slices are cooked through, 6 to 8 minutes.
  • While meat and potatoes are cooking on the grill, prepare sauce by beating butter with large fork in medium bowl until light and fluffy.
  • Add cheese, shallot, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
  • To serve, place one steak and some of potatoes. Top each steak with 2 tablespoons butter mixture and serve immediately.