Recipe: Tasty Ribeye steak w/corn, bbq mushrooms, bbq artichokes

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The ingredients needed to cook Ribeye steak w/corn, bbq mushrooms, bbq artichokes:

1. You need 1 of ribeye steak.
2. Provide 3 of baby portobello mushrooms.
3. Provide 2 tbsp of McCormick steakhouse onionburger seasoning.
4. Take 1 tbsp of olive oil.
5. You need 1 of steamed cleaned artichoke halved.
6. Take 1 of ear of yellow sweet corn.
7. You need 2 tbsp of lawreys garlic salt.
8. Prepare 2 tbsp of butter.

Instructions to make Ribeye steak w/corn, bbq mushrooms, bbq artichokes:

1. Rub seasonings on steak and let sit on counter sealed until it gets to room temperature.
2. Fire up the grill.
3. Wrap mushrooms in foil with butter and some seasonings.
4. Remove corn husk and rub it with butter and seasoning and wrap in foil.
5. Place steak, corn and mushrooms on the grill. When I cook steaks I make sure not to poke them and let juices out and only flip them one time. Cook to desired wellness..
6. After steak is done let it rest for 10 muinets and continue cooking corn and mushrooms..
7. Brush olive oil all around halved artichoke and place on grill center down for about 5 minuets. Serve with garlic butter..
8. To steam an artichoke cut off the top and clip the tips of the leaves. Check artichoke at about 40 muinets by poking a fork into the heart through the stem. Once there is no resistance with the poke its done..

A great spring recipe, and a perfect way to serve this prime cut of beef. Season the steak well with garlic, pepper, salt and rosemary and make sure the pan. Coarsely chop artichokes and set aside. Slices‎ of fatty prime rib eye w/ soy & citrics sauce Bluefin Tuna Tartar. Hand-cutted blue fin tuna w/ soy sauce, coriander chile serrano, sesame-seed oil & brioche bread croutons Soups & Salads‎ Tomato Soup.

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