BATTLE-TESTED RECIPE

Grass-Fed NY Strip + Baked Russets

A real steak-and-potato plate with repeatable grill temperatures, crisp-skin russets, and a locked serving.

HEAVY DAY MADE AUG 2026 ACTUALLY COOKED

INGREDIENTS + METHOD + TRACKED NUMBERS · SAVE AS PDF FROM YOUR PRINT DIALOG.

NEW TO TRACKING?READ THE NUMBERS →

PROTEIN / CARBS / FATThe three macros shown in TSF recipe files. They describe what the tracked portion or batch contained.

PER 100GA standardized slice of the finished food. Weigh your portion and scale from that number instead of guessing by eye. Example: a 400g portion = 4 × every listed per-100g macro.

NET COOKED BATCHThe finished food weight after cooking. Water loss or absorption changes cooked weight, which is why TSF tracks the final batch.

LOGGED PORTIONThe exact amount eaten in the original tracked meal. It is a reference, not a rule that your portion has to match.

WHY IT MADE THE CUT

Steak and potatoes do not need a lifestyle paragraph. This was the actual August 29, 2026 plate: 250g cooked grass-fed NY strip with 350g cooked baked russet potatoes, using a repeatable two-zone grill and crisp-skin potato method.

THE PLATE

250g cooked organic grass-fed NY strip
350g cooked baked russet potatoes
Oil and salt for the potato exterior
Steak seasoning was used, but the exact seasoning blend was not preserved in the source record

SEASONING GUIDE | NEXT PLATE

Optional measured reference for the next cook, not the unidentified steak seasoning blend from the original plate. Adjust to the actual raw weight of your steak and potatoes.

STEAK, PER 1 LB / 454G RAW

¾ tsp kosher salt
½ tsp coarse black pepper
½ tsp garlic powder

RUSSET POTATOES, PER 1 LB / 454G RAW

½ tsp kosher salt on the lightly oiled skins
¼ tsp black pepper, optional
½ tsp smoked paprika, optional after baking

Season the steak before it goes on the grill. Keep the potato skin salt with the oil before baking; add optional paprika after the potatoes are cooked to avoid scorching.

BAKED RUSSETS

Scrub and dry the russet potatoes.
Pierce each potato 6–8 times.
Coat the exterior with oil and salt.
Bake at 425°F for roughly 55–75 minutes.
Do not wrap in foil if crisp skin is the goal.

GRASS-FED NY STRIP

Set up a two-zone grill.
Run the hot side around 450–550°F.
For steaks around 1.25–1.5 inches thick, sear about 2–3 minutes per side.
Move to indirect heat as needed to finish.
Pull around 125–128°F for medium-rare or 132–135°F for medium.
Rest 7–10 minutes before slicing.

THE NUMBERS

The locked meal estimate was approximately 76.3g protein / 74.2g carbs / 25.4g fat.

TSF KITCHEN NOTES

Grass-fed steak is typically leaner, so the actual method was built around not overcooking it. The original raw steak weight, potato count, and any finishing sauce were not preserved and are not invented here.