Steak

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 Rice Pilaf: Rinse the rice in a mesh strainer.

In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 3-4 minutes. Add the rice and cook, stirring frequently, for 2-3 minutes until the rice is coated with the butter and slightly toasted. Pour in the broth and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

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 over ice if desired.

Serve the steaks alongside the grilled asparagus, garlic bread, and rice pilaf. Enjoy with lemon sparkling water.