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.