Bone-in Ribeye Recipe

Time1h

Serves2

28 oz. Grilled Ribeye, La Cumbre Elevated IPA Au Jus Mashed Potatoes + Asparagus

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Ingredients

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1
Prepare the Steak
Season the ribeye steak generously on both sides with salt and black pepper. Let it sit at room temperature for about 30 minutes.
2
Grill the Steak
Preheat the grill to high heat. Rub the steak with olive oil and place it on the grill. Cook for about 6-8 minutes on each side for medium-rare, or until desired doneness is reached.
3
Make the Au Jus
In a small saucepan, pour the La Cumbre Elevated IPA and bring it to a simmer over medium heat. Let it reduce slightly for about 5-7 minutes.
4
Prepare the Mashed Potatoes
Prepare the mashed potatoes according to your favorite recipe, adding butter and seasoning to taste.
5
Cook the Asparagus
In a skillet, melt butter over medium heat. Add minced garlic and asparagus. Sauté until the asparagus is tender, about 5 minutes.
6
Serve
Slice the grilled ribeye and serve with the au jus, mashed potatoes, and sautéed asparagus.