- Marinated Ribeyes with Mustard Butter
- Baked Sweet Potato Fries
- Grilled Asparagus
Definitely not the most adventurous meal I've ever cooked, but it's a classic for a reason.
I started with a marinade for the gorgeous steaks. The Weber Big Book of Grilling is a family favorite and my father claims it taught him "everything he knows" so naturally it was a birthday gift for my husband this year. The recipe is the "Sizzling T-Bones with Mustard Butter." The T-bones looked funky at the store, so ribeyes it was!
- 1/4 cup worchestershire sauce
- 1/4 cup extra virgin olive oil
- 4 teaspoons minced garlic
- 4 teaspoons paprika (I used pimenton I brought back from Barcelona. Killer yummy)
- 2 teaspoons light brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
Pour deliciously slow over your steaks and marinade for a few hours. Check out that beautiful marbling.
Started some sweet potato fries so the steaks wouldn't get lonely. Just love the color.
To be really luxurious, I made butter to put on top of the steaks... mustard butter.
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon smooth dijon
- 6 tablespoons butter
Combine until lovely.
We were ready to do some grilling. Asparagus was dressed in olive oil and balsamic before hitting the flames. The balsamic caramelizes on the grill until sticky and syrupy.
Steaks sizzled on high, direct heat (pre-heating the grill is key). They were thin ribeyes, so only about four minutes per side until they were perfectly medium rare. While the steaks grilled, I roasted the sweet potatoes with cumin and cinnamon until toasty.
A classic manly meal, but with some extra special twists.