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Cajun Steak and Potato Wedges

Servings 4
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

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 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.