Mackenzie's Chop House Recipe

Inspired by MacKenzie's Chop House

Time45m

Serves2

Make Mackenzie's Chop House Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat

2 pieces Ribeye Steak

1 tsp Celtic sea salt

1 tsp black pepper

Sauce

4 tbs Butter

4 cloves Garlic

2 sprigs Fresh Rosemary

2 tbs Original Worcestershire Sauce

Sides

1 1/8 lb (500 grams) Asparagus

2 tbs olive oil

1 tbs ReaLemon lemon juice

1 tsp Watkins garlic powder

Method

Preparation of the Steak

Season the Steak

Pat the ribeye steaks dry with a paper towel. Season both sides generously with salt and black pepper. Let the steaks sit at room temperature for about 30 minutes.

Preheat the Grill or Pan

Preheat your grill or a heavy cast iron skillet over high heat until it’s very hot, about 5-10 minutes.

Cooking the Steak

Cook the Steak

Place the seasoned ribeye steaks on the hot grill or skillet. Cook for 4-5 minutes on one side for medium-rare, then flip the steaks.

Add the Butter and Herbs

After flipping, add butter, garlic cloves (smashed), and rosemary sprigs to the pan. Baste the steaks with the melted butter while cooking for another 4-5 minutes.

Check for Doneness

Use a meat thermometer to check for desired doneness (130°F for medium-rare). Remove the steaks from heat and let them rest for 5-10 minutes before slicing.

Preparing the Asparagus

Trim the Asparagus

Trim the tough ends off the asparagus and rinse under cold water.

Season and Roast

In a mixing bowl, toss the asparagus with olive oil, lemon juice, garlic powder, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 15-20 minutes until tender.