If you’re craving a meal with bold flavors and a bit of spice, this Cajun Steak and Potato Wedges recipe is for you. The tender ribeye steaks, seasoned with a homemade Cajun dry rub, paired with crispy potato wedges, create a satisfying and delicious dish. Whether for a family dinner or a gathering with friends, this recipe is sure to impress. The combination of smoky, spicy, and savory flavors will make this meal a favorite in your household.

Grilling the steaks with hickory wood chunks infuses them with a rich, smoky aroma that perfectly complements the Cajun spices. The potato wedges, boiled and then grilled to crispy perfection, are an excellent side dish that balances the meal. The Cajun Butter, with its blend of garlic, shallots, parsley, and lemon juice, adds a finishing touch that enhances the overall flavor profile. This dish is not only delicious but also a great way to showcase your grilling skills.

Why Cajun Steak and Potato Wedges?

Cajun cuisine is known for its robust and spicy flavors. This recipe combines the savory taste of ribeye steaks with the zesty kick of Cajun seasoning, making it a delightful treat for those who love a bit of heat in their meals. The potato wedges add a perfect crispy texture that complements the juicy steaks. Cajun cuisine’s blend of spices and herbs creates a unique flavor that is both comforting and exciting, making this dish a hit for any occasion.

This recipe also allows for some flexibility. You can adjust the level of spiciness by modifying the amount of red pepper flakes and pepper sauce in the Cajun Butter. Whether you prefer a mild kick or a fiery explosion of flavor, you can tailor this dish to your taste. Additionally, using different cuts of steak, such as NY Strip, provides variety and ensures that you can make this recipe your own.

What Makes This Recipe Special?

The key to this recipe’s success is the Cajun Butter, which adds a rich and creamy element to the dish. The combination of garlic, shallots, parsley, and a hint of lemon juice brings out the flavors of the steak and potatoes, making each bite incredibly flavorful. The use of hickory wood chunks for grilling gives the steak a smoky aroma that enhances its taste. This extra step of creating and adding the Cajun Butter elevates the dish from a simple steak and potatoes meal to a gourmet experience.

Moreover, the preparation process, from marinating the steaks to grilling and searing them, ensures that the meat is tender and juicy. Boiling the potato wedges before grilling them guarantees that they are soft on the inside while achieving a crispy exterior. This method of cooking not only maximizes the flavors but also ensures a delightful texture in every bite. The attention to detail in each step of this recipe is what makes it truly special.

Ingredients:

Steaks and Potatoes:

•2-3 Ribeye Steaks (NY Strip Steaks work too)

•2 russet potatoes

Cajun Dry Rub:

•1 tablespoon No Salt Tony’s Chachere’s

•2 teaspoons black pepper

•2 teaspoons garlic powder

•2 teaspoons onion powder

•2 teaspoons smoked paprika

•1 teaspoon red pepper flakes

•1 teaspoon dry oregano

Cajun Butter:

•1 block of softened butter, unsalted

•4-5 garlic cloves, minced

•1 shallot, diced

•1 tablespoon parsley, chopped

•1 teaspoon black pepper

•1 teaspoon onion powder

•2 teaspoons No Salt Tony’s

•1 lemon, juiced

•2 teaspoons pepper sauce from Tony’s

Instructions:

Prepare the steaks by mixing No Salt Tony’s Chachere’s, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, and dry oregano in a small bowl to create the Cajun dry rub.

Generously coat each steak with the rub, ensuring all sides are covered evenly. Let the steaks rest at room temperature for 30-45 minutes to absorb the flavors and tenderize the meat.

While the steaks are resting, prepare the Cajun Butter. In a medium-sized bowl, combine the softened butter, minced garlic, diced shallot, chopped parsley, black pepper, onion powder, No Salt Tony’s, lemon juice, and pepper sauce from Tony’s.

Mix all the ingredients thoroughly until the butter is smooth and well blended. Set the Cajun Butter aside at room temperature.

Preheat your grill to 250 degrees Fahrenheit using indirect heat. Add hickory wood chunks to create a smoky aroma. Place the seasoned steaks on the grill grates and close the lid.

Let the steaks cook slowly, monitoring the internal temperature with a meat thermometer to ensure precise cooking.

While the steaks are cooking, prepare the russet potatoes by washing them thoroughly and cutting them into wedges.

Bring a pot of water to a boil, add the potato wedges, and boil for 8-10 minutes until they are partially cooked. Drain the potatoes and set them aside.

Continue grilling the steaks until they reach an internal temperature of 118 degrees Fahrenheit.

Remove the steaks from the grill and set them aside. If you have a flat griddle or cast-iron skillet, place it on the grill and add about 2 tablespoons of beef tallow. Increase the grill temperature to high and sear the steaks on the hot griddle or skillet for 90-120 seconds per side until a rich, brown crust forms.

Remove the steaks from the griddle and let them rest, topping each steak with 1-2 tablespoons of Cajun Butter.

Place the parboiled potato wedges on the hot plancha or grill, arranging them in a single layer.

Grill the potato wedges for 4-5 minutes per side until they are golden brown and crispy. Once the potatoes are crispy, remove them from the grill and place them in a bowl. Add a tablespoon of Cajun Butter and toss to coat them evenly.

Slice the rested steaks into thick slices, cutting against the grain for maximum tenderness. Arrange the steak slices on a serving platter and serve them alongside the crispy potato wedges. Enjoy the bold and savory flavors of this Cajun-inspired dish with your family and friends.

Below is a printable recipe card!

Cajun Steak and Potato Wedges

Print Recipe

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

Steaks and Potatoes:

2-3 Ribeye Steaks NY Strip Steaks work too
2 russet potatoes

Cajun Dry Rub:

1 tablespoon No Salt Tony’s Chachere’s
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon red pepper flakes
1 teaspoon dry oregano

Cajun Butter:

1 block of softened butter unsalted
4-5 garlic cloves minced
1 shallot diced
1 tablespoon parsley chopped
1 teaspoon black pepper
1 teaspoon onion powder
2 teaspoons No Salt Tony’s
1 lemon juiced
2 teaspoons pepper sauce from Tony’s

Method

Prepare the steaks with the cajun dry rub. Let rest for 30-45 minutes.
Make Cajun Butter, all ingredients above. Mix and place to the side.
Set grill up at 250 degrees indirect heat with hickory wood chunks. Add the steaks.
Slice the russet potatoes into wedges, add to boiling water and boil for 8-10 minutes.
Remove and drain the water off.
Remove the steaks at 118 internal temperature. Add flat griddle to the grill (optional) and
add beef tallow, about 2 tablespoons. Sear for 90-120 seconds per side, remove and rest.
During rest add 1-2 tablespoons of Cajun Butter.
Add potatoes to the hot plancha and grill for 4-5 minutes per side. Remove and add into a
bowl once they’re crispy. Add a tablespoon of butter and toss them.
Slice the steak and serve with the potato wedges.

Enjoy the bold and savory flavors of this Cajun Steak and Potato Wedges dish. Perfect for a family dinner or a special gathering, this recipe brings the taste of Cajun cuisine to your table with minimal effort. The smoky, spicy steak paired with crispy potato wedges and rich Cajun Butter will surely be a hit. If you liked this recipe, you’ll love exploring all my other delicious recipes in the link. Happy cooking!