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Ingredients
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Main Ingredients
Side Ingredients
Method
Steak Preparation
- 1
Marinate the Steak
In a large bowl, combine the olive oil, salt, black pepper, garlic powder, and fresh rosemary. Whisk together until well blended. Place the ribeye steaks in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Preheat Grill
Preheat your grill to high heat (around 450-500°F). Ensure the grates are clean and lightly oiled to prevent sticking.
- 3
Cook the Steak
Remove the steaks from the marinade and let them come to room temperature (about 30 minutes). Place the steaks on the grill and cook for about 6-8 minutes per side for medium-rare, or until they reach your desired doneness. Add butter on top of the steaks during the last few minutes of grilling for extra flavor.
- 4
Rest the Steak
Once cooked, remove the steaks from the grill and let them rest for at least 10 minutes before slicing. This allows the juices to redistribute.
Side Dish Preparation
- 5
- 6
Roast the Potatoes
Preheat the oven to 425°F. Toss the boiled potatoes with olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes or until golden brown and crispy.
- 7
Prepare the Asparagus
Trim the ends of the asparagus and toss them with olive oil, salt, and black pepper. Place on a separate baking sheet.
- 8
Roast the Asparagus
Roast the asparagus in the oven for about 10-15 minutes or until tender and slightly charred.
