We were in the mood for steak and potatoes that night, so my husband used an Outlaw rub on the steak which gave it a nice peppery flavor to the steak which just enhanced the steak flavor.
He put the rub on the steaks and let them come to room temperature before grilling. That gives it time to really absorb the flavor and it cooks more evenly. While this was sitting, I washed the russet potatoes to make sure they were really clean and sliced about 1/2 a white onion.
Once the steak was ready to put on the grill, I wrapped up the potatoes in paper towels and put them in the microwave bag thing I have for potatoes. My man put the steaks on the grill and let me know when he flipped them (about 7 minutes for the thickness we had), then I started the microwave with the potatoes for 10 minutes. Once that was going, I put the onion slices in a small skillet over medium high heat.
When he brought in the steaks, we let them rest for at least 5 minutes to allow the juices to re-distribute while I was finishing up the sides and toppings. Once all was ready, we served up the steaks, topped with the grilled onions, and placed the potato on the side. for the potato, we sliced the top, squeezed in the sides to fluff it, then topped with butter, sour cream, and green onions (because we don’t need to pay extra for chives when they are the same thing). Enjoy!