Hand-cut Aged Ribeye Recipe

Inspired by Smokin Fins

Time1h

Serves2

14 oz premium ribeye, rocky mountain meat, fish rub, loaded bacon mashers, grilled asparagus, and balsamic glaze.

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Ingredients

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1
Season the Ribeye
Rub the 14 oz ribeye steak with the fish rub, ensuring it is evenly coated on all sides. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate.
2
Grill the Ribeye
Preheat your grill to high heat. Once hot, place the ribeye on the grill and cook for about 6-7 minutes per side for medium-rare, or until your desired doneness is reached. Remove from the grill and let it rest for 5 minutes before slicing.

3
Prepare the Loaded Bacon Mashers
Peel and chop the potatoes into quarters. Boil them in salted water until fork-tender, about 15-20 minutes. While the potatoes are boiling, cook the bacon in a skillet until crispy, then crumble it and set aside.
4
Mash the Potatoes
Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth. Stir in the crumbled bacon and season with salt and pepper to taste.
5
Grill the Asparagus
Trim the ends of the asparagus and toss them with a bit of olive oil, salt, and pepper. Grill the asparagus for 5-7 minutes until tender and slightly charred.
6
Plate and Serve
Spoon the loaded bacon mashers onto a plate, arrange the grilled asparagus beside them, and top the ribeye steak with a drizzle of balsamic glaze before serving.