Ribeye steak on the grill
Prep
8 min
Total
13 min
Plus
special tools: barbeque non stick pan
Chef Randy Feltis fires up the grill to prepare a savoury ribeye steak alongside locally grown crisp asparagus
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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
Instructions
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.