Sizzling Ribeye 12oz. Recipe

Inspired by Tony Roma's

Time1h 15m

Serves1

Grilled, caramelized onions, portobello mushrooms, baked potato, grilled asparagus.

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Ingredients

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1
Prepare the Baked Potato
Preheat the oven to 425°F (220°C). Wash the potato and poke several holes in it with a fork. Rub with olive oil and sprinkle with salt. Bake for 45-60 minutes until tender.
2
Prepare the Vegetables
Slice the onions and portobello mushrooms. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and mushrooms, and sauté until caramelized and tender, about 10-15 minutes. Season with salt, pepper, and garlic powder.
3
Grill the Ribeye
Preheat the grill to high heat. Season the ribeye steak with salt, black pepper, and garlic powder. Grill the steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Let it rest for a few minutes before slicing.
4
Grill the Asparagus
Toss the asparagus with the remaining tablespoon of olive oil, salt, and pepper. Grill the asparagus for about 5-7 minutes until tender and slightly charred.
5
Serve
Plate the sliced ribeye with the caramelized onions, portobello mushrooms, baked potato, and grilled asparagus. Enjoy your sizzling ribeye!