Fire Pit Steak and Potatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 640
- Total Fat
- 42
- Saturated Fat
- 16
- Carbohydrates
- 30
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 34
- Cholesterol
- 111
- Sodium
- 832
- Total: 1 hr 10 min
- Active: 30 min
Ingredients
Potatoes:
2 pounds baby potatoes
3 sprigs fresh rosemary
3 cloves garlic, smashed
2 tablespoons olive oil, plus more for drizzling
Sea salt and coarsely ground black pepper
1/2 cup white wine
Flaky sea salt, for sprinkling
Steak:
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
2 tablespoons chopped fresh rosemary
Two 16- to 20-ounce boneless rib-eye steaks, about 3 inches thick
2 tablespoons olive oil
Directions
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 300 degrees F.
- For the potatoes: Lay out 2 pieces of parchment paper on top of 2 pieces of heavy-duty aluminum foil, making an X. Add the potatoes to the center along with the rosemary, garlic and olive oil. Season with sea salt and pepper, then bring up all 4 edges of the foil. Pour in the white wine and seal the foil and parchment, making a packet.
- Place the potato packet onto the indirect heat side of the grill. Close the lid and cook until the potatoes are cooked through and tender, 25 to 30 minutes. Remove the potatoes from the grill when ready and set aside. They will keep warm in the packet.
- For the steak: Mix together the kosher salt, pepper and chopped rosemary. Season the steaks liberally with the seasoning mix, patting down to ensure the seasoning really sticks. Place the steaks on the indirect side of the grill, close the lid, and cook until the internal temperature reaches 110 to 120 degrees F, or rare, 30 to 35 minutes. Remove the steaks from the grill, then carefully remove the grill grate and set aside.
- Brush the steaks with olive oil and place directly onto the coals. Cook for 3 to 5 minutes per side, or until the desired temperature. Remove the steaks to a cutting board to rest for 5 to 10 minutes before slicing.
- Pour the potatoes into a serving bowl, drizzle with olive oil and sprinkle with flaky sea salt. Slice the steak and serve together with the potatoes.
Cook’s Note
To make in the oven, bake the potatoes at 350 degrees F until cooked through and tender, 25 to 30 minutes. Bake the steaks on a rimmed baking sheet at 250 degrees F until the internal temperature reaches 110 to 120 degrees, or rare, 30 to 35 minutes. Heat a cast-iron pan over high heat. Sear the steaks on each side until a golden brown crust forms, 3 to 4 minutes per side.