Grilled Steak

Prep Time 40

Cook Time 55

Servings

Calories 780kcal

Ingredients

Baked Potato

1 Russet potato rinsed and poked with a fork all over
4 tsp Butter
1 TBSP Fresh chives minced
4 TBSP Sour cream

Ribeye Steak

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

Seasoning

Salt
Black pepper

Grilled Corn on the Cob

2 ears Corn on the cob
2 tsp Butter

Light Beer

24 oz Light beer cold

US Customary - Metric

Instructions

Preheat a grill or grill pan on medium heat. Place the potato on the top rack of the grill or alternatively into a preheated oven at 400℉ (202℃). Bake for about 45 - 55 minutes or until tender.
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.
Grill the corn on all sides until nicely charred and tender.
Once tender, lather with butter and lightly season with salt. Set aside.
Grill the steak on both sides to your desired temperature using a thermometer (see below). Once cooked, remove the steaks from the grill and let them rest for 3 - 5 minutes before serving.
Slice the potato in half. Season with salt and pepper; top with butter, chives, and sour cream.
Serve the steaks alongside grilled corn, baked potato, and light beer. Enjoy.

Notes

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