Cut potato into eight wedges. Pat steaks dry and season with a pinch of salt and pepper.
Roast Potatoes and Corn
Place corn directly on oven rack and roast until husk is dry and lightly charred, 25-28 minutes. Place potato on prepared baking sheet. Drizzle with 2 tsp. olive oil and rub to coat thoroughly. Cover with another piece of foil, crimping sides to form a tight seal. Roast until tender, 23-26 minutes. While vegetables roast, make red eye BBQ sauce.
Make the Red Eye BBQ Sauce
Combine ketchup, seasoning, balsamic glaze, and 1 Tbsp. water in a mixing bowl.
Grill the Steaks
Coat an outdoor grill or grill pan with cooking spray. Preheat grill over medium heat. Place steaks on grill and cook until charred and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove to a plate, brush with half the red eye BBQ sauce, and rest 5 minutes.
Grill the Potatoes
Carefully place potatoes on grill perpendicular to slats. Grill until charred, 2-3 minutes per side. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Add any accumulated juices from resting steaks to remaining red eye BBQ sauce. Carefully shuck corn, brush with butter, and season with a pinch of salt. Place steak on a plate. Serve alongside corn and potatoes. Serve red eye BBQ sauce on the side.