Grilled Steak

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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 918kcal

Ingredients

Ribeye Steak:

  • 2 cloves Garlic minced
  • 2 TBSP Extra-virgin olive oil
  • 12 oz Ribeye steak

Seasoning

  • Salt
  • Black pepper

Corn on the Cob:

  • 2 ears Corn on the cob husked
  • 2 TBSP Butter

Grilled Asparagus Salad:

  • ½ bunch Asparagus ends trimmed
  • 1 TBSP Extra-virgin olive oil

Grilled Garlic Bread:

  • 2 TBSP Extra-virgin olive oil
  • 1 clove Garlic minced
  • 2 slices Crusty bread such as baguette

Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat the grill to medium-high heat.
  • Prepare the Ribeye Steak: In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the ribeye steaks. Let the steaks marinate at room temperature for about 15 minutes.
  • Prepare the Grilled Corn on the Cob: Brush the ears of corn with melted butter and season with salt and black pepper. Place the corn on the grill and cook, turning occasionally, until lightly charred and cooked through, about 10-12 minutes. Remove from the grill and set aside.
  • Toss the asparagus with oil and season with salt and pepper.
  • Grill the asparagus until nicely charred and tender.
  • In a small bowl, mix together the olive oil, minced garlic, and salt. Brush the slices of bread with the mixture. Place the bread on the grill and cook for 1-2 minutes per side until lightly toasted and marked with grill marks.
  • Grill the Ribeye Steaks: Place the marinated steaks on the preheated grill and cook to your desired temperature using a thermometer (see below). Once cooked, remove the steaks from the grill and let them rest for a few minutes before serving.
  • Mix the sparkling water with lemon.
  • Serve the steaks alongside the grilled corn on the cob, asparagus, and grilled bread. Enjoy with sparkling water.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 918kcal | Carbohydrates: 92g | Protein: 41g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 867mg | Potassium: 1306mg | Fiber: 4g | Sugar: 44g | Vitamin A: 1543IU | Vitamin C: 30mg | Calcium: 143mg | Iron: 7mg

Grilled Steak

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
Calories 918 kcal

Ingredients
 
 

Ribeye Steak:

  • 2 cloves Garlic minced
  • 2 TBSP Extra-virgin olive oil
  • 12 oz Ribeye steak

Seasoning

  • Salt
  • Black pepper

Corn on the Cob:

  • 2 ears Corn on the cob husked
  • 2 TBSP Butter

Grilled Asparagus Salad:

  • ½ bunch Asparagus ends trimmed
  • 1 TBSP Extra-virgin olive oil

Grilled Garlic Bread:

  • 2 TBSP Extra-virgin olive oil
  • 1 clove Garlic minced
  • 2 slices Crusty bread such as baguette

Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced

Instructions
 

  • Prep the ingredients per the instructions above.
  • Preheat the grill to medium-high heat.
  • Prepare the Ribeye Steak: In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the ribeye steaks. Let the steaks marinate at room temperature for about 15 minutes.
  • Prepare the Grilled Corn on the Cob: Brush the ears of corn with melted butter and season with salt and black pepper. Place the corn on the grill and cook, turning occasionally, until lightly charred and cooked through, about 10-12 minutes. Remove from the grill and set aside.
  • Toss the asparagus with oil and season with salt and pepper.
  • Grill the asparagus until nicely charred and tender.
  • In a small bowl, mix together the olive oil, minced garlic, and salt. Brush the slices of bread with the mixture. Place the bread on the grill and cook for 1-2 minutes per side until lightly toasted and marked with grill marks.
  • Grill the Ribeye Steaks: Place the marinated steaks on the preheated grill and cook to your desired temperature using a thermometer (see below). Once cooked, remove the steaks from the grill and let them rest for a few minutes before serving.
  • Mix the sparkling water with lemon.
  • Serve the steaks alongside the grilled corn on the cob, asparagus, and grilled bread. Enjoy with sparkling water.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 918kcalCarbohydrates: 92gProtein: 41gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 154mgSodium: 867mgPotassium: 1306mgFiber: 4gSugar: 44gVitamin A: 1543IUVitamin C: 30mgCalcium: 143mgIron: 7mg
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