Chili-Lime T-Bones with Parmesan Red Potatoes
A great steak night does not need a complicated menu—just a chili-lime crust on a well-seared T-bone and a foil packet of buttery parmesan potatoes kissed with Tuscan garlic. Everything comes off the grill hot, smoky, and ready for the center of the table.
Ingredients
Method
- Heat the grill to medium-high. Toss the potatoes with 1 tablespoon Rosemary Olive Oil, Tuscan Garlic, Parmesan, butter, parsley, salt, and pepper. Seal them in a heavy-duty foil packet.
- Grill the potato packet over indirect heat for 35 to 40 minutes, turning once, until the potatoes are tender and golden around the edges.
- Brush the steaks with the remaining Rosemary Olive Oil and season generously with Chili Lime Garlic, salt, and pepper. Grill 5 to 7 minutes per side for medium-rare, or until cooked to your preferred temperature.
- Rest the steaks for 5 minutes, then serve beside the opened potato packet so everyone gets the cheesy, herb-scented steam at the table.
Notes
Time: 55 min
Kitchen tip: If your steaks are thicker than 1 inch, sear them over direct heat first, then move them to indirect heat to finish without scorching the garlic seasoning.
