The Ultimate Chargrilled Steak & Garlic Rosemary Potatoes

Recipe by Peter G

Published September 14, 2025

Craving a meal that feels both gourmet and incredibly satisfying? Look no further than perfectly chargrilled steak paired with aromatic garlic rosemary potatoes. This recipe delivers that coveted smoky char and tender, juicy beef alongside crispy, herb-infused potatoes, creating a truly unforgettable dinner.

Ingredients

2 (12-14 ounce) bone-in or boneless ribeye or New York strip steaks, 1 to 1.5 inches thick

1.5 lbs Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch chunks

3 tablespoons olive oil, divided

4 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

Optional: 1 tablespoon unsalted butter for serving

Instructions

**1. Prep Steak:** Pat steaks very dry with paper towels. Season generously all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for at least 30 minutes, or up to 1 hour, to ensure even cooking.

**2. Prep & Roast Potatoes:** Preheat oven to 400°F (200°C). In a large bowl, toss the potato chunks with 2 tablespoons of olive oil, minced garlic, and chopped rosemary. Season with a pinch of additional salt and pepper. Spread potatoes in a single layer on a large baking sheet and roast for 30-40 minutes, or until tender and lightly browned, flipping halfway through. (For an extra chargrilled finish, you can transfer them to the grill for the last 5-10 minutes while the steak rests).

**3. Preheat Grill:** While potatoes roast, preheat your outdoor grill to high heat (around 450-500°F / 230-260°C). Clean the grill grates thoroughly to prevent sticking.

**4. Grill Steak:** Place the seasoned steaks directly on the hot grill. Sear for 2-4 minutes per side for a beautiful crust. Then, move steaks to a cooler part of the grill (or reduce heat to medium-high) and continue grilling, flipping occasionally, until they reach your desired doneness (e.g., 130-135°F / 54-57°C for medium-rare). This usually takes an additional 5-8 minutes depending on steak thickness and grill temperature.

**5. Rest Steak:** Transfer grilled steaks to a cutting board, tent loosely with foil, and let rest for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring a tender and flavorful steak.

**6. Serve:** Slice the rested steak against the grain (if desired) and serve immediately with the warm garlic rosemary potatoes. A pat of butter on top of the hot steak before serving is a delicious touch that melts into the meat.

Final Notes

This chargrilled steak and potato meal is a testament to simple, high-quality ingredients expertly prepared. It’s perfect on its own, but also pairs wonderfully with a fresh green salad or some steamed asparagus for a complete and balanced dinner. Enjoy the rich flavors and satisfying textures of this classic combination!

About the Author

Peter G

Cooking is my passion. I love blogging and sharing my creative recipes with the world. With my busy lifestyle, it can be challenging to create new recipes, write posts, and ensure everything is formatted and presented well. I started MealMagX for this very reason—for those who share my passion for creative cooking but may not have the time to maintain a blog.