Ribeye steak with Hasselback potato.

First up is the Hasselback potato.

Directions:

• Take a yellow or baking potato and slice it 1/8=3/16" thin.  Use a pair of 1/4" dowels, wooden spoons or #2 pencils to not cut all the way through.
• On each slice butter and put parmesan cheese.
• Put on direct heat on the grill for 5-10 minutes.
• Move to indirect heat and cover grill for 15-20 minutes.

Ribeye steak:

• Take out of fridge while Hasselback is cooking.
• I used "Dean Jobob's Road Kill Grill" grinder seasoning on the steak.
• Put steak on direct heat flipping four times.
• Plate with the potato and you are done.
• During last 3-5 minutes of cook add shredded cheese to the Hasseback.

A very nice and simple meal for hard week of work. Enjoy.