Grill Restaurant Recipe

Inspired by Station Grill Restaurant

Time1h

Serves2

EST. 2020

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Frequently paired with

The best thing to pair and share with GRILL RESTAURANT

Selected to pour

Three Sticks, Durell Vineyard, Bill Price, 2015, Sonoma Valley

rich · buttery · citrusy

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Ingredients

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Meat

2 pieces Ribeye Steak

1 tsp Celtic sea salt

1 tsp black pepper

Marinade

2 tbs olive oil

4 cloves Garlic

2 tbs Rosemary

2 tbs ReaLemon lemon juice

Sides

2 pieces Corn on the Cob

7.05 oz (200 g) Asparagus

4 tbs Butter

1 tsp Watkins garlic powder

Method

Preparation of Steak

Marinate the Steak

In a bowl, mix together olive oil, minced garlic, chopped rosemary, and lemon juice. Place the ribeye steaks in the marinade and coat them well. Cover and refrigerate for at least 30 minutes.

Season the Steak

After marinating, remove the steaks from the fridge. Sprinkle both sides with salt and black pepper.

Grilling

Preheat the Grill

Preheat your grill to high heat, about 450°F (232°C).

Grill the Steak

Place the marinated and seasoned ribeye steaks on the grill. Grill for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved.

Preparation of Sides

Prepare Corn on the Cob

While the steaks are grilling, boil a pot of water. Add the corn on the cob and cook for about 10 minutes until tender. Remove and set aside.

Grill Asparagus

Toss asparagus with melted butter and garlic powder. Grill alongside the steaks for about 4-5 minutes, turning occasionally until tender.

Serving

Plate and Serve

Once the steaks are cooked, let them rest for about 5 minutes. Serve the grilled ribeye steaks with corn on the cob and garlic butter asparagus on the side.