Rib Eye steak with Mashed potatoes
Ingredients
- 1 (12 ounce) ribeye steak
- 1/2 teaspoon seasoned salt, such as Lawry’s® Seasoned Salt
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1 ounce of asparagus
- 300 gram potatoes
| Wellness | Temperature | Time |
|---|---|---|
| Rare | 120 to 130 degrees F | 5 minutes first side, 3 minutes second side |
| Medium-rare | 130 to 135 degrees F | 4.5 each side |
| Medium | 135 to 145 degrees F | 6 minutes first side, 4 minutes second side |
| Medium-well | 145 to 155 degrees F | 5 minutes each side |
| Well done | 155 to 160 degrees F | 7 minutes first side, 5 minutes second side |
Instructions
- Gather the ingredients.
- Season steak evenly, using 1/4 teaspoon seasoned salt and 1/8 teaspoon black pepper on each side. Set aside.
- Light charcoal briquettes. Once they are red hot, place steak on the grates. Grill for 4 to 5 minutes. Turn steak over and grill an additional 2 to 3 minutes.
- While waiting, grilled some asparagus for 2 minutes and peeled the potatoes
- Boiled the potatoes for 10 minutes and mashed it, after that take out the Rib eye and Tent steak with aluminum foil and let rest briefly before serving.
- let it cool down and the dishes are ready to serve
By Talita Hamda • 1 servings
