Recipe: Grilled Ribeyes and Asparagus

Don’t get mad at me when you see how easy this recipe is. It’s almost embarrassing that I’m featuring it at all. But we’re finally having some decent weather and I’m officially grill happy. Besides, the lick of flames makes everything taste like a special occasion.

Yeah, yeah, I hear ya: “Karen, why don’t you just grill year-round?” Well, I tried it. I didn’t like it. I couldn’t get my grill up to a high enough temp in the cold, and every time I opened the lid, precious heat would escape like gangbusters. Then there’s the matter of bundling up, running outside, flipping steaks, and then running back inside, unbundling…ugh. No thank you. So I wait patiently.

In particular, I love fixing an entire meal on the grill. If you don’t already know this, doing so makes your life very easy. You can thank me after you’ve tried this one.

Grilled Ribeyes and Asparagus

4 ribeye steaks, preferably grass fed

kosher salt and fresh ground pepper, to taste

1 Tbsp. paprika

1 Tbsp. garlic powder

1 large bunch asparagus (maybe 2 if asparagus spears are larger)

1 Tbsp. olive oil

1) Preheat your gas grill for 10 minutes on high or if using charcoal, wait for white-hot coals. Meanwhile, sprinkle S&P on both sides of steaks. Combine paprika and garlic powder in a small bowl and rub evenly on both sides of steaks.

2) Snap woody ends from asparagus spears and place in a container. Pour oil over and toss with your hands to coat. Sprinkle with S&P.

3) When grill is ready, place those steaks on there. You want a good hot sear on the first side with gorgeous grillmarks, about 4-5 minutes. Flip and place steaks on indirect heat (either by turning off one set of burners under steaks or scooting coals to one side). Cover.

4) After about 6 minutes, add asparagus spears perpendicular to the grate. Cover and wait 2 minutes. Then, using tongs, turn asparagus over. Cover and wait 2 minutes. Everything’s ready! Plate it and eat it!

NOTES: Cooking times may vary depending on size of steaks and asparagus, and desired doneness. We like our steaks thick and medium-rare around these parts, so please adjust accordingly.

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7 Responses to “Recipe: Grilled Ribeyes and Asparagus”

  1. Not mad, just jealous. :-)

  2. Grilled asparagus! Sounds so yummy. I’m going to have to try it!

  3. I can attest. This IS yummy! You weren’t in my kitchen two nights ago, were you? :)

  4. I have always loved asparagus. Nerver have I considered grilling it. Oh my goodness, I don’t know if I can ever steam it again. I love this! Thanks so much :)

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