New York Strip with Roasted Potatoes and Side Salad
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This is a recipe that I think would be great for a Valentines Day dinner for 2!
2 (8-12 oz) Porter Road Thick Cut New York Strip Steaks
Burch Barrel Rancher Jakes Beef Seasoning
1-1/2lb mini gold potatoes
2 tbsp of Graza Olive Oil
Coarse Kosher Salt
Ground Black Pepper
Premade Spring Salad Mix
Pat the steaks dry with paper towels. Lightly season both sides with Rancher Jakes Beef Seasoning and then set aside to rest at room temperature.
Cut the potatoes into quarters.
Combine the potatoes and olive oil in a medium bowl. Toss potatoes until fully coated, then season liberally with smoked paprika, garlic powder, kosher salt and black pepper. Set aside on a small-medium sheet pan.
Preheat the Burch Barrel to 450 F, set up for two-zone cooking.
Place potatoes on the grill to cook for 25-35. minutes or until fork tender.
Place the steaks on the grill directly over the coals and sear for 30 seconds on each side. Move steaks to the indirect side.
Check the internal temp with a meat thermometer. When the internal temp reaches 135F transfer the steaks to a cutting board and cover with foil to rest for 5-10 minutes.
Cut the rested steaks into strips and serve with the roasted potatoes and salad on the side.