Chili-Lime T-Bones with Parmesan Red Potatoes

Ellbee’s Garlic Kitchen Box

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.

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Total Time 55

Servings: 4 servings

Course: Main Dishes

Ingredients Method Notes

Ingredients

4 each T-bone steaks, about 1 inch thick
1.5 tablespoons Ellbee's Chili Lime Gourmet Garlic
1 tablespoon Ellbee's Tuscan Gourmet Garlic
2 tablespoons Ellbee's Rosemary Olive Oil
1.5 pounds red-skinned potatoes, quartered
0.5 cup freshly grated Parmesan cheese
2 tablespoons softened butter
2 tablespoons fresh parsley, chopped
kosher salt and black pepper, to taste

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.

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