SERVES 4
TOTAL TIME: 40 minutes
Small red potatoes, measuring 1 to 2 inches in diameter, work best in this recipe. We prefer these steaks cooked to medium-rare, but if you prefer them more or less done, click here for our guidelines. You will need four 12-inch metal skewers for this recipe. Flare-ups can occur when grilling these steaks on charcoal; if this happens, simply slide the steaks to the cooler side of the grill and mist the fire with water from a spray bottle.
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1½ |
pounds small red potatoes, halved |
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1 |
tablespoon olive oil |
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Salt and pepper |
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2 |
(1¾-pound) porterhouse or T-bone steaks, 1 to 1½ inches thick, trimmed |
1. Toss potatoes with oil in bowl and season with salt and pepper. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through cooking. Drain potatoes well, then thread, cut side down, onto four 12-inch metal skewers. Pat steaks dry with paper towels and season with salt and pepper.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
3. Clean and oil cooking grate. Place steaks on hotter side of grill with tenderloin sides (smaller side of T-bone) facing cooler side of grill. Cook (covered if using gas) until well browned on both sides, 6 to 8 minutes per side.
4. Slide steaks to cooler side of grill with flat side of bone facing hotter side of grill. Cover grill and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 2 to 4 minutes, flipping steaks halfway through cooking. Transfer steaks to carving board; tent loosely with aluminum foil and let rest while finishing potatoes.
5. As steaks finish cooking, place potatoes, cut side down, on hotter side of grill. Cook until tender and browned on both sides, 2 to 4 minutes per side; transfer to platter.
6. Cut strip and tenderloin steaks off bones, and slice thinly against grain. Carefully slide potatoes off skewers and serve with steak.