For The Potatoes:

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  26 ounces baby Yukon potatoes washed, peeled or unpeeled, cut into 1-inch pieces

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  1/4 cup onion diced

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  2 tablespoons fresh parsley finely chopped

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  1 pinch salt to taste

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  1 pinch cracked pepper to taste

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  1/3 cup diced bacon cooked

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  1/3 cup scallions or green onions/shallots, sliced

For The Steak:

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  2 pounds whole eye fillet or ribeye steak, at room temperature. Pat dry with paper towel for best results.

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  1 pinch salt to taste

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  1 pinch cracked pepper to taste

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  1/4 cup cheddar cheese shredded

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  1/4 cup mozzarella cheese shredded

Garlic Butter

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  1/2 cup butter room temperature

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  2 cloves garlic minced

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  2 tablespoons fresh parsley chopped

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  1 pinch salt to taste

• Preheat your grill to medium-high heat. If using an oven or stovetop, refer to the detailed instructions in the “Mastering the Cook” section below.
• Prepare your Garlic Butter by combining softened butter with minced garlic and chopped parsley. Divide the butter in half. Melt one half in the microwave for 20-30 seconds until liquid. In a bowl, combine the diced baby Yukon potatoes and diced onions, then pour the melted garlic butter over them, tossing to coat evenly. Set aside.
• Take the remaining (unmelted) garlic butter and spread it generously over your steak pieces, ensuring they are evenly coated.

For Well-Done Steaks:

• Slice your fillet into 2-inch thick pieces. Cutting them smaller will result in a drier, more thoroughly cooked steak, ideal for those who prefer well-done meat.

For Medium-Rare Steaks:

• For juicier, more tender results, cut your fillet into larger, 4-inch long pieces. Refer to the images or video provided for visual guidance. For even rarer steaks, consider cutting them into 5 or 6-inch pieces to retain maximum moisture and a deep pink center.

Assembling and Cooking the Foil Packs:

• Tear four to six 15-inch (40cm) pieces of heavy-duty foil and lay them out on your kitchen counter. Evenly divide the prepared steaks and potatoes among the top half of each foil sheet. Sprinkle with fresh parsley and season generously with salt and pepper to taste.
• Carefully fold up the sides of the foil over the steak and potatoes first, then bring the entire bottom half of the foil over the ingredients to meet the top edge. Fold and crimp the edges tightly to create a secure seal, ensuring no juices escape during cooking. This tight seal is crucial for trapping steam and flavor.
• Place the sealed foil packets directly on the HOT grill. Cover the grill and cook for 7 minutes on one side. Carefully flip the packets and continue cooking for another 5 minutes, or until the potatoes are tender when pierced and the steak is cooked to your desired doneness (total cooking time around 12 minutes). CAREFULLY open the foil packets (beware of hot steam!). Sprinkle the shredded cheese evenly over the potatoes. Loosely re-tent the foil over the packs and continue cooking on the grill for an additional 3 minutes, allowing the cheese to melt into a gooey, delicious topping.
• Once the cheese is melted, remove the foil packs from the grill. Top the potatoes with the cooked diced bacon and garnish with sliced scallions (green onions or shallots). Season with a little extra salt and pepper if desired, then serve immediately.

**Feel free to substitute cheddar/mozzarella cheese with Monterey Jack cheese or your favorite melting cheese for the potato hash.

Tips for the Best Results:

• Room Temperature Steak: Always let your steak come to room temperature for at least 30 minutes before preparing. This promotes more even cooking.
• Pat Dry: Patting your steak dry with paper towels helps the garlic butter adhere better and can contribute to a better texture.
• Even Potato Chops: Ensure your potatoes are cut into uniform 1-inch pieces so they cook evenly and thoroughly.
• Don’t Overcrowd: Distribute the steak and potatoes evenly among the foil sheets. Overfilling the packs can lead to uneven cooking and less flavorful results.
• Heavy-Duty Foil: Use heavy-duty aluminum foil to prevent tearing and leakage, especially when flipping or handling hot packs. You can also double-layer regular foil for extra security.
• Mind the Steam: When opening the cooked foil packs, do so carefully to avoid burns from the trapped, hot steam.
• Rest Your Steak: Even in foil packs, allowing the steak to rest for a few minutes after cooking helps the juices redistribute, resulting in a more tender and flavorful steak.

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