Steak Recipe

Inspired by Medallion Steakhouse & Seafood

Time1h 15m

Serves2

Grilled to perfection with a side of vegetables.

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Ingredients

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Steak

2 pieces Ribeye steak

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Watkins garlic powder

2 sprigs Fresh rosemary

Vegetables

1 medium Zucchini

1 medium Bell pepper

1 medium Carrot

1 tablespoon olive oil

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Steak

Marinate the Steak

In a bowl, combine olive oil, salt, black pepper, and garlic powder. Rub the mixture all over the ribeye steaks and let them marinate for at least 30 minutes at room temperature.

Preheat the Grill

Preheat your grill to high heat (about 450°F to 500°F). Make sure the grill grates are clean and lightly oiled.

Grill the Steak

Place the marinated steaks on the hot grill. Grill for about 4-5 minutes on one side until grill marks appear, then flip and grill for another 4-5 minutes for medium-rare. Adjust time for your desired level of doneness.

Rest the Steak

Remove the steaks from the grill and place them on a cutting board. Tent with foil and let them rest for about 5-10 minutes.

Preparing the Vegetables

Chop the Vegetables

While the steak is marinating, chop the zucchini, bell pepper, and carrot into bite-sized pieces.

Season the Vegetables

In a bowl, toss the chopped vegetables with olive oil, salt, and black pepper to taste.

Grill the Vegetables

Place the seasoned vegetables on the grill alongside the steaks for the last 5-7 minutes of cooking, turning occasionally until they are tender and slightly charred.