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Ingredients
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Meat Selection
Method
Preparation and Cooking
- 1
Prepare the Meats
Trim any excess fat from the beef ribeye, pork tenderloin, and lamb chops. Pat the meats dry with paper towels.
- 2
Marinate the Meats
In a large bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Add the beef ribeye, pork tenderloin, lamb chops, and chicken thighs, ensuring all meats are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
Cook the Meats
Grill the beef ribeye for about 6-8 minutes per side for medium-rare. Cook the pork tenderloin for about 4-6 minutes per side, until the internal temperature reaches 145°F. Grill the lamb chops for about 3-4 minutes per side, and the chicken thighs for about 5-7 minutes per side, until fully cooked.
- 5
Rest and Serve
Remove the meats from the grill and let them rest for 5 minutes before slicing. Serve on a wooden board with your choice of sides.
