Hand Cut 14 Oz Ribeye Recipe

Cooking Instructions

1. 1

   Prepare the Balsamic Reduction

   In a small saucepan over medium heat, add the balsamic vinegar. Bring to a simmer and reduce the heat to low. Let it simmer until it thickens, about 15-20 minutes. Remove from heat and let cool.

2. 2

   Prepare the Potatoes

   Wash and cut the salt water potatoes into wedges. Boil them in salted water until tender, about 15 minutes. Drain and set aside.

3. 3

   Grill the Ribeye

   Preheat a grill to medium-high heat. Season the ribeye steak with olive oil, salt, and black pepper. Grill the ribeye for about 4-5 minutes per side for medium-rare, adjusting time according to your desired doneness.

4. 4

   Grill the Asparagus

   Toss the asparagus in olive oil, salt, and pepper. Grill for about 3-4 minutes until tender and slightly charred.

5. 5

   Grill the Lemon

   Cut the lemon in half and place it cut-side down on the grill for about 2-3 minutes until grill marks appear.

6. 6

   Plate and Serve

   On a plate, arrange the grilled ribeye, serve with the grilled asparagus, lemon halves, and drizzle the balsamic reduction over the steak and potatoes.