Ingredients
Scale
- 2 ribeye steaks (8 oz each)
- 4 cloves fresh garlic
- 2 tbsp extra virgin olive oil
- 2 sprigs fresh rosemary
- 1 tsp coarse sea salt
- 1 tsp freshly cracked black pepper
- 1 bunch asparagus (about 12 spears)
- 2 medium-sized baked potatoes
- Optional: butter, sour cream, chives for topping
Instructions
- Preheat your grill to high heat (450°F/232°C).
- Pat ribeye steaks dry with paper towels to achieve a crust.
- Rub both sides of the steaks with olive oil, then season generously with salt, pepper, and chopped rosemary.
- Sear the steaks on the grill for 4-5 minutes without moving them.
- Flip the steaks and add whole garlic cloves around them; continue grilling for another 4-5 minutes or until desired doneness (medium-rare: 130°F/54°C).
- Remove from grill and let rest for 5-10 minutes covered loosely with foil.
- Serve alongside roasted asparagus and baked potatoes topped as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak (8 oz) with sides
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg