Grilled Ribeye Recipe
14oz Certified Black Angus Ribeye/Garlic Compound Butter/Loaded Potato Casserole/Roasted Broccoli
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Ingredients
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Ribeye
Garlic Compound Butter
Loaded Potato Casserole
Roasted Broccoli
Method
Ribeye
- 1
Prepare the Ribeye
Season the ribeye with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.
- 2
Garlic Compound Butter
- 3
Make Compound Butter
In a bowl, mix softened unsalted butter with minced garlic, chopped parsley, and salt. Blend well until fully combined. Shape into a log, wrap in plastic wrap, and refrigerate until firm.
- 4
Loaded Potato Casserole
- 5
Prepare the Potatoes
Preheat the oven to 375°F (190°C). Peel and dice the russet potatoes into small cubes. Boil in salted water until tender, about 15 minutes, then drain.
- 6
Assemble the Casserole
In a large bowl, combine the cooked potatoes, sour cream, cheddar cheese, bacon bits, chives, and salt. Mix well and transfer to a greased baking dish.
- 7
Bake the Casserole
Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
Roasted Broccoli
- 8
Prepare the Broccoli
Preheat the oven to 425°F (220°C). Toss the broccoli florets with olive oil, garlic powder, and salt in a large bowl.
- 9
Roast the Broccoli
Spread the broccoli on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly crispy.