First, take the potato and apply a little cooking oil or baking spray to the outer skin of the potato, season with kosher salt, place in a pre-heated 425⁰F oven and bake for 1 hour. Then take the corn and using some aluminum foil, make a packet and place your corn in the foil packet with 1 teaspoon of garlic butter, seal the packet by folding the seams in the middle and then folding the ends, when the potato has been in the oven for 30 minutes, put the corn in the oven. Take the corn out when the potato is done.
While the potato and corn are cooking, heat, season, and prepare your grill. Your steak should already be ready for the grill. Grill your steak, and when you are done grilling the steak, the potato and corn should be ready.
While your steak is resting, make your mushrooms. Place one tablespoon of your garlic butter into the a saute pan and melt on medium heat, add the mushrooms and start stirring, cook them down until they are almost dry.
Plating the plate. Place your sauteed mushrooms on the plate, set the steak on top and place the remaining garlic butter on the steak so it will melt, dress your potato, and place your corn on the plate.
Make sure your grill is prepared, follow time and temperature guidelines, make sure you use your ChefsTemp Final Touch X10 to get accurate temperatures.