American Grilled Steak with Parsley-Butter Potatoes
A classic American meal featuring grilled steak served with simple yet flavorful parsley-butter potatoes.
Ingredients
- 1 lb (2 x 8oz steaks) steak ribeye or new york strip
Substitute: Sirloin steak
- 1 lb potatoes yukon gold or russet
Substitute: Red potatoes
- 1/4 cup, chopped parsley fresh
Substitute: Dried parsley (1 tbsp)
- 4 tbsp butter unsalted
Substitute: Olive oil
- 1/4 medium, finely chopped onion yellow
Substitute: Scallions
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Substitute: Fresh garlic (1 clove, minced)
Equipment Needed
- • Grill
- • Small saucepan
- • Chef's knife
- • Cutting board
- • Tongs
- • Mixing spoon
Nutrition (per serving)
Calories
650
Protein
50g
Carbs
40g
Fat
35g
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). This will ensure a good sear on the steak.
⏱️ 5 min
Technique: grilling
- 2
While the grill is heating, wash and cube the potatoes into 1-inch pieces (uniform sizes help them cook evenly).
⏱️ 3 min
Technique: prep
- 3
Place the cubed potatoes in a saucepan and cover with cold water. Add a pinch of salt. Bring to a boil (heating liquid until it bubbles rapidly), then reduce heat and simmer (cook gently in liquid just below boiling) for 10-12 minutes, or until fork-tender (easily pierced with a fork).
⏱️ 12 min
Technique: boiling/simmering
- 4
While the potatoes are simmering, season the steaks generously with salt, pepper, and garlic powder (coating the surface enhances flavor).
⏱️ 2 min
Technique: seasoning
- 5
Grill the steaks for 4-5 minutes per side for medium-rare (slightly pink center), or longer for your desired level of doneness. Use tongs to flip (avoid piercing with a fork, which releases juices).
⏱️ 8-10 min
Technique: grilling
- 6
Remove the steaks from the grill and let them rest for 5 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 5 min
Technique: resting
- 7
While the steaks are resting, drain the potatoes and return them to the saucepan.
⏱️ 1 min
Technique: draining
- 8
Add the butter, chopped parsley, and finely chopped onion to the potatoes. Gently toss (lightly mix) until the butter is melted and everything is combined.
⏱️ 2 min
Technique: mixing
- 9
Slice the rested steak against the grain (cutting perpendicular to the muscle fibers makes it easier to chew).
⏱️ 1 min
Technique: slicing
- 10
Serve the sliced steak with the parsley-butter potatoes.
⏱️ 1 min
Technique: plating
💡 Chef's Tips
For extra flavor, add a pat of compound butter (butter mixed with herbs and spices) on top of the steak after grilling.
⚠️ Common Mistakes to Avoid
- • Overcooking the steak. Use a meat thermometer to ensure it reaches your desired doneness.
- • Not letting the steak rest. This is crucial for retaining moisture.
- • Boiling the potatoes for too long, which can make them mushy.
Why Easy?
✓ What makes it easier:
- • Simple ingredients
- • Basic grilling and boiling techniques
- • Minimal prep work
! What requires attention:
- • Grilling steak to the desired doneness may require practice
