Carefully open grill bag and scoop out potatoes. Top with cheese.
Halve NY Strip to serve.
Plate dish as pictured on front of card, topping steaks with ranch dressing and BBQ sauce. Garnish with crispy jalapeños (to taste). Bon appétit!
For a rainy day... if cooking indoors, preheat oven to 400 degrees. Prepare a baking sheet with foil and cooking spray. Remove corn husks. Place on prepared baking sheet and drizzle with 2 tsp. olive oil and season with a pinch of salt and pepper. Bake, 10 minutes. After 10 minutes, push corn to one side, carefully turning. Add potatoes, seasoning blend, and 2 tsp. olive oil to empty half of baking sheet and carefully toss to combine. Spread into a single layer on their half and roast until corn is tender,7-9 minutes. While vegetables roast, pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place steaks in hot pan and cook until golden brown and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Follow same plating instructions.