Steak Recipe

Season the Steak

Pat the ribeye steaks dry with paper towels. Rub both sides with olive oil, salt, and black pepper.

Preheat the Grill

Preheat your grill to high heat (about 450°F to 500°F).

Grill the Steak

Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting for your desired doneness.

Rest the Steak

Once cooked, remove the steaks from the grill and let them rest for 5-10 minutes before serving.

Prepare the Garlic Butter

In a small bowl, soften the butter at room temperature. Mince the garlic cloves and chop the fresh parsley. Mix the garlic and parsley into the softened butter and add lemon juice. Stir until well combined.

Chill the Garlic Butter

Transfer the garlic butter to a piece of plastic wrap, roll it into a log shape, and refrigerate until firm.

Prepare the Vegetables

Wash the asparagus and cherry tomatoes. Peel and slice the carrots into thin sticks.

Grill the Vegetables

Toss vegetables with olive oil, salt, and pepper. Grill them for about 5-7 minutes, turning occasionally until tender and slightly charred.

Plate the Dish

Slice the rested steaks against the grain. Serve each steak topped with a slice of garlic butter, accompanied by the grilled vegetables on the side.