Ingredients

• 1 teaspoon brown sugar
• 1 teaspoon pink (or kosher) salt
• 2 ½ teaspoons chili powder, divided
• 1 ½ lb boneless grilling steaks (such as ribeye or New York strip)
• 1 tablespoon coconut (or olive) oil
• 1 (12 oz) jar roasted red peppers
• 1 tablespoon chipotle pepper sauce
• ¼ cup sliced green onions
• ¼ cup unsalted butter

Steps

1. Preheat grill (or grill pan) on medium. Combine brown sugar, salt, and 2 teaspoons chili powder; coat steaks on all sides with oil and seasoning mix (wash hands). Grill steaks 6–8 minutes, turning occasionally, until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
2. Drain peppers. Place peppers, pepper sauce, remaining ½ teaspoon chili powder, and green onions in food processor bowl (or blender); process until smooth. Transfer sauce to small saucepan; simmer on low 1–2 minutes. Meanwhile, cut butter into small cubes. Remove pan from heat; whisk in butter until blended. Serve sauce over steaks.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 4 medium russet potatoes
• ¼ cup unsalted butter
• 2 oz Parmesan cheese
• Nonstick aluminum foil
• ¼ cup heavy whipping cream
• 1 teaspoon pink (or kosher) salt
• ½ teaspoon pepper

Steps

1. Preheat oven to 400°F. Pierce potatoes with fork; microwave on HIGH 10 minutes or until tender. Remove from microwave and let stand 10 minutes to cool.
2. Meanwhile, cut butter in half lengthwise, then cut each half into 12 very thin slices. Cut cheese into 24 very thin slices (may be done with vegetable peeler). Line baking sheet with foil (or lay out squares of foil for finishing on grill).
3. Cut most of the way through each potato at ¼-inch intervals with a serrated knife (10–12 cuts), leaving ¼ inch intact at the bottom. Place potatoes on baking sheet; place butter and cheese alternately in cuts. Drizzle with cream and sprinkle with salt and pepper; bake 7–8 minutes until tender and cheese has melted. Serve.