Prep
8 min
Total
13 min
Plus
special tools: barbeque non stick pan
INGREDIENTS
- 1 16 oz ribeye
- kosher salt and pepper everywhere
Asparagus
- ½ bunch local asparagus
- 2 cups morels
- 1 clove garlic chopped
- ½ cup white wine
- 1 spalsh olive oil
- 1 big nub butter
- kosher salt and pepper everywhere
METHOD
Ribeye Steak
- Crank up the heat, season the steak with heavy salt and pepper.
- Sear for 90 seconds and turn 45 degrees.
- After 90 more seconds flip and repeat.
- Remove and let rest.
Asparagus
- Toss asparagus with salt and pepper and olive oil.
- Grill for 2 minutes. Remove.
- In a nonstick pan sauté morels with butter and garlic.
- Deglaze with white wine, season and serve.
