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Cajun Steak and Potato Wedges

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

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