Grilled Steak with Crispy Potato Wedges
Last updated Feb 24, 2026
Grilled Steak with Crispy Potato Wedges
Serves: 2
Total: 50-55M
Prep: 15M
Cook: 35-40M
5.0
Preparación de la receta
For the Steak:
- 2 ribeye steaks or New York strip steaks (10–12 oz each, about 1 inch thick)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary or thyme (optional)
- 2 large russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
Herramienta clave
Instrucciones de la receta
1
Prepare the Potato Wedges: Preheat your oven to 425°F (220°C). Wash and scrub the potatoes thoroughly, then cut them into thick wedges. Place the wedges in a large bowl and toss with olive oil, salt, pepper, paprika, and garlic powder. Spread evenly on a baking sheet and bake for 30–35 minutes, flipping halfway through, until golden brown and crispy.
2
Prepare the Steak
Remove the steaks from the refrigerator 20–30 minutes before cooking. This allows for more even cooking. Pat the steaks dry with paper towels. Rub both sides with olive oil and season evenly with salt and black pepper.
3
Insert the Thermometer:
Insert the TempPro TP962 Twin TempSpike probes into the thickest part of the steak, ensuring the tip is centered in the meat and not touching bone or fat. This allows the thermometer to monitor the true internal temperature throughout the cooking process.
4
Grill the Steak with Temperature Monitoring Preheat your grill to high heat (450–500°F). Place the steak on the grill and cook for approximately 4–5 minutes per side until the target temperature is reached. Monitor the internal temperature using the TempSpike TP962 and remove the steak when it reaches your target temperature:
- Medium-Rare: 130–135°F (recommended)
- Medium: 140–145°F
5
Butter Baste for Maximum Flavor: During the final minute of cooking, add butter, smashed garlic, and rosemary on top of the steak. Spoon the melted butter over the steak repeatedly to enhance flavor and create a rich finish. Continue monitoring temperature with the TempSpike TP962 to avoid overshooting your desired doneness.
6
Rest the Steak (Temperature Will Continue to Rise): Remove the steak from the grill and allow it to rest for 5–10 minutes. The TempSpike TP962 helps you observe carryover cooking, where the internal temperature rises slightly after removal from heat. This ensures optimal final doneness.
7
Serve: Serve the grilled steak alongside the crispy potato wedges. Garnish with herbs or additional butter if desired.
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