Grilled Ribeye Steak

1. Marinade

In a small bowl, combine olive oil, minced garlic, soy sauce, and black pepper. Coat the ribeye steak evenly with the marinade, ensuring all sides are covered. Cover and let it rest for at least 30 minutes (or overnight for deeper flavor).

2. Ribeye Steak

Heat a cast-iron skillet over high heat. Remove the marinated ribeye from the marinade and pat dry with paper towels to remove excess moisture. Sear the steak for 3-4 minutes per side (for medium-rare) or longer for desired doneness. In the last minute of cooking, add garlic butter to the pan and baste the steak by spooning the melted butter over the top. Remove from heat and let the steak rest for 5 minutes before slicing against the grain.

3. Garlic Butter

In a bowl, mix softened butter, minced garlic, chopped parsley, salt, and black pepper until well combined. Set aside at room temperature for later use.

4. Asparagus

In a bowl, toss trimmed asparagus with grapeseed oil, minced garlic, salt, and black pepper until evenly coated. Arrange on a baking sheet and roast in a 400°F (200°C) oven for 12-15 minutes, or until tender but slightly crisp.

5. Garlic Mushrooms

Heat a skillet over medium heat and melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Add sliced mushrooms, salt, and black pepper, then cook for 5-7 minutes, stirring occasionally, until golden brown and softened. Stir in chopped parsley, then remove from heat and set aside.

6. Plate & Serve

Arrange the sliced ribeye on a plate and spoon extra garlic butter on top. Serve with roasted asparagus and garlic mushrooms on the side. Garnish with extra parsley, if desired, and enjoy!