Sirloin Steak and Parmesan Potato Wedges

[Luke P]

Thawed this steak about a week ago, and finally got around to cooking it. I'm finally getting good at waiting for my kettle to heat up nice and hot to sear a steak. Didn't get a good sear on this one, as I had to pull the lid a few times to move the potatoes around. Either way, it was delicious. The potato wedges are done in an attempt to replicate http://www.google.com/url?sa=t&rct=j&q=galaxy%2069%20ocean%20city&source=web&cd=1&cad=rja&uact=8&ved=0CCgQFjAA&url=http%3A%2F%2Fwww.galaxy66barandgrille.com%2F&ei=0x4-U46IKcjg2gX9iIDoBg&usg=AFQjCNGzv_uS1HubGggsXrbbyYlpjHPaRA&bvm=bv.64125504,d.b2I My wife and I go there whenever we're in Ocean City, and the only reason is because of these great wedges. I got close and will try again. Smoked them with a piece of cherry just to see... Here's the cook.

Last pic is my wife's, and it was perfect! I ate the rest of that beast. Had a few spots near the bone that were a more rare/raw than I like...I ate it anyways. Delicious stuff, and fun to be out in the sun again grilling. PS....I only used the Thermapen on a steak cause it's 2 steaks in one, and I was trying to get hers and mine to the same temp. Thanks for looking!

 

[Tony R]

Nice work buddy.


Look forward to more cooks from you as the weather gets better.

 

[John Solak]

Very nice steak and potatoes?? What do you put on the potatoes other than Parm cheese?

 

[Enrico Brandizzi]

Great looking steak!

 

[NeilH]

Nice color on that steak. Looks great.

 

[Frank H]

Very nice steak and potatoes?? What do you put on the potatoes other than Parm cheese?

I agree. The steak looked amazing and I would have fallen on that like a hungry wolverine.
But being a confirmed potato head I am intrigued by those spuds....care to share a bit more of that process?

 

[Mike Coffman]

Steak and potatoes look real tasty Luke!

 

[P. Mack]

Steak looks great! But please more info on the spuds.

 

[Cliff Bartlett]

Great cook, Luke.

 

[Rich Dahl]

Very nice, Taters sure are interesting as others have said.

 

[Luke P]

Thanks all. Happy to share.
Spuds "eighthed" and tossed 4 russets in generous EVOO. Sprinkled with fine black pepper, garlic salt, and good amount of Sea Salt.

Was going to foil them, but was aiming for crispy so went with Veg pan. Temp was around 300-350 on kettle, as temp rose and all coals got cranking.

This is after 15-20 minutes. Turned the potatoes and let them keep going.

Soon as theyre brown and crispy I pulled, coated in parm and tossed. Coated two more times and tossed.
Hop everyone can enjoy and improve on them!

*Disclaimer*
These potatoes had been downstairs for a bit and starting to soften. If I did these fresh might have to leave on longer or lower temp.

 

[James N]

Can't go wrong with steak & taters.

 

[Frank H]

Thanks , man. Those look great.

 

[Wolgast]

Even if im full atm,i could go for a few bites! Great one!

 

[Jason Noble]

That's a nice size hunk of meat. Great looking potatoes.

 

[James Lake]

One great looking plate of food and excellent cook.

 

[Tim McCann]

Perfect steak!