Michael Symon’s Fire Pit Steak and Potatoes | Symon Dinner’s Cooking Out | Food Network

Michael Symon's Fire Pit Steak and Potatoes | Symon Dinner's Cooking Out | Food Network

Michael demonstrates a reverse-searing method by finishing his rib-eye steaks on top of hot coals!
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Fire Pit Steak and Potatoes
Level: Easy
Total: 1 hr 10 min
Active: 30 min
Yield: 4 to 6 servings




2 pounds baby potatoes
3 sprigs fresh rosemary
3 cloves garlic, smashed
2 tablespoons olive oil, plus more for drizzling
Sea salt and coarsely ground black pepper
1/2 cup white wine
Flaky sea salt, for sprinkling


2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
2 tablespoons chopped fresh rosemary
Two 16- to 20-ounce boneless rib-eye steaks, about 3 inches thick
2 tablespoons olive oil


Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 300 degrees F.

For the potatoes: Lay out 2 pieces of parchment paper on top of 2 pieces of heavy-duty aluminum foil, making an X. Add the potatoes to the center along with the rosemary, garlic and olive oil. Season with sea salt and pepper, then bring up all 4 edges of the foil. Pour in the white wine and seal the foil and parchment, making a packet.

Place the potato packet onto the indirect heat side of the grill. Close the lid and cook until the potatoes are cooked through and tender, 25 to 30 minutes. Remove the potatoes from the grill when ready and set aside. They will keep warm in the packet.


For the steak: Mix together the kosher salt, pepper and chopped rosemary. Season the steaks liberally with the seasoning mix, patting down to ensure the seasoning really sticks. Place the steaks on the indirect side of the grill, close the lid, and cook until the internal temperature reaches 110 to 120 degrees F, or rare, 30 to 35 minutes. Remove the steaks from the grill, then carefully remove the grill grate and set aside.

Brush the steaks with olive oil and place directly onto the coals. Cook for 3 to 5 minutes per side, or until the desired temperature. Remove the steaks to a cutting board to rest for 5 to 10 minutes before slicing.

Pour the potatoes into a serving bowl, drizzle with olive oil and sprinkle with flaky sea salt. Slice the steak and serve together with the potatoes.


Cook’s Note

To make in the oven, bake the potatoes at 350 degrees F until cooked through and tender, 25 to 30 minutes. Bake the steaks on a rimmed baking sheet at 250 degrees F until the internal temperature reaches 110 to 120 degrees, or rare, 30 to 35 minutes. Heat a cast-iron pan over high heat. Sear the steaks on each side until a golden brown crust forms, 3 to 4 minutes per side.

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Michael Symon’s Fire Pit Steak and Potatoes ​| Symon Dinner’s Cooking Out | Food Network

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