Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Drain potatoes. Add potatoes, 2 tsp. olive oil, garlic pepper, and 1/4 tsp. salt in provided tray and gently toss to combine. Spray potatoes with cooking spray.

Bake uncovered in hot oven until lightly browned, 20-25 minutes.

While potatoes bake, continue recipe.

Pat steaks dry. Season both sides with steak seasoning and a pinch of salt and pepper.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned, 2-3 minutes per side.

Remove from burner.

After 20-25 minutes, carefully remove tray from oven. Push potatoes to one side of tray and top with cheese. Tray will be hot! Use a utensil.

Transfer steaks to now-empty side of tray. Cover potato half with foil, leaving steaks uncovered.

Bake half-covered (potatoes covered, steaks uncovered) in hot oven until cheese has melted and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

While meal bakes, mince chives.

In a mixing bowl, combine half the chives (reserve remaining for garnish) and garlic aioli. Set aside.

Carefully remove from oven. Rest, 3 minutes.

To serve, top steak with chive aioli and garnish potatoes with sour cream and remaining chives. Bon appétit!