For the potatoes, preheat oven to 350F. Toss potatoes with olive oil, season with salt and pepper. Bake until cooked through and light golden brown, about 35 minutes. Set aside to let cool.

In a large bowl, mix together mayonnaise, scallion, dill, jalapeño, parsley, mustard, pickle juice, sugar, and vinegar. Gently fold cooled potatoes and black pepper to taste into the dressing using a spatula and chill in the refrigerator for at least 2 hours and up to overnight.

For the steaks, pat dry and rub all over with the seasoned salt. Let sit at room temperature at least 20 minutes or up to 2 hours in the refrigerator (bring to room temperature before cooking).

Heat a Carbon Steel Frying Pan over medium-high on a grill until hot, 3–5 minutes. Add olive oil, then steaks. Close the grill and cook, checking steaks and flipping halfway through so a nice crust forms on either side, about 7–8 minutes total for medium rare (the internal temperature should read between 120–125F).

Transfer steaks to a cutting board and rest 10 minutes. Slice, season with salt and pepper, and serve with chilled potato salad.