Preheat your grill to 300 degrees Fahrenheit. Make sure the grill grates are clean and oiled to prevent sticking.
While the grill is heating up, season the steaks with holy garlic seasoning. Rub the seasoning all over the steaks, making sure to coat them evenly. Let the steaks sit at room temperature for about 10-15 minutes to bring them to room temperature before grilling.
Par boil the potatoes for about 8-10 minutes or until they are fork-tender. Drain the potatoes and let them cool for a few minutes. Once cooled, gently smash each potato with the bottom of a glass or a potato masher until they are about 1/2 inch thick.
In a small bowl, make the compound butter by mixing 2 tbsp of chimichurri seasoning with 3 tbsp of melted butter. Set aside.
Once the grill is preheated, place the steaks on the grill and flip them every minute to allow a crust to develop. Cook the steaks to your desired level of doneness. For medium-rare, pull the steaks off the grill when they reach an internal temperature of 125 degrees Fahrenheit.
In a large skillet on the grill, add 1 tbsp of cooking oil. Place the smashed potatoes in the skillet and gently press them down to make sure they are in contact with the hot oil. Season the potatoes with Potatoes Slayer seasoning and flip them after 5 minutes. Once flipped, re-season them and top with grated Parmesan cheese. Remove the potatoes from the grill once the cheese is fully melted and bubbly.
Let the steaks rest for about 5 minutes before slicing them. This allows the juices to redistribute throughout the steak, making it more flavorful and tender.
To serve, slice the steaks and arrange them on plates alongside the golden potatoes. Serve with a dollop of chimichurri butter on top of the steaks. Enjoy!
