Cajun Steak and Potato Wedges
Cajun Steak and Potato Wedges pairs smoky, tender ribeye steaks with crispy grilled potato wedges and a rich homemade Cajun butter. The steaks are coated in a spicy Cajun dry rub, slowly grilled with hickory smoke, then seared until beautifully browned.
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.
Nutrition
Calories: 365kcalCarbohydrates: 30gProtein: 27gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 69mgSodium: 133mgPotassium: 962mgFiber: 5gSugar: 2gVitamin A: 1712IUVitamin C: 27mgCalcium: 67mgIron: 4mg
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