Boozy Steakhouse Recipe

Prepare the Marinade

In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, red wine, minced garlic, black pepper, salt, and chopped rosemary until well combined.

Marinate the Steak

Place the ribeye steaks in a large zip-top bag or a shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Preheat the Grill or Skillet

Preheat your grill or cast-iron skillet over medium-high heat.

Cook the Steak

Remove the steaks from the marinade and let them come to room temperature for about 15 minutes. Grill or sear the steaks for 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer for accuracy.

Rest the Steak

Remove the steaks from the heat and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Prepare the Asparagus

While the steak is marinating, rinse the asparagus under cold water and trim the ends.

Season and Roast the Asparagus

In a baking dish, toss the asparagus with olive oil, salt, black pepper, and garlic powder. Roast in the oven at 400°F (200°C) for 15-20 minutes, or until tender and slightly crispy.

Plate the Dish

Slice the rested steaks against the grain and serve them alongside the roasted asparagus. Drizzle any remaining marinade over the steak for added flavor.