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Brookshire Brothers > Outdoor Grilled > Grilled Ribeye with Grilled Corn on the Cob and Asparagus
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Grilled Ribeye with Grilled Corn on the Cob and Asparagus Hot

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Sarah Stevens Written by Sarah Stevens     January 17, 2010     Hits: 293     Favorites0 Add to favorites
 
Brookshire Brothers Recipe Swap

Grilled Ribeye with Grilled Corn on the Cob and Asparagus

Recipes

Ingredients 4 Rib-eye Steaks
4 Fresh Corn on the Cob
1 Bunch Fresh Asparagus
1 Yellow Onion
4 Jalapenos
1 tsp. per pound of Tex-Joy Steak Seasoning
1 TBL Extra-Virgin Olive Oil
Coursely Ground Black Pepper
Water
Worcestershire Sauce in Spray Bottle
Pam Cooking Spray
3/4 tsp per steak of Kosher Salt
Preparation Corn:
In large bowl, soak corn with husk-on for 10 Minutes then set aside.

Ribeye Steaks (3/4" to 1" Thick):
Season Generously with Tex-Joy Steak Seasoning, kosher salt, and Coursely Ground Black Pepper (use pepper liberally).
Set aside.

Asparagus:
Cut off hard tips and make all the same length. This may be accomplished by bending one asparagus until it snaps. Where it snaps is the location where all asparagus should be cut. (watch video for details). Add Olive Oil to Asparagus.

Onion:
Peel and slice thick. Lightly season with olive oil and Tex-Joy Seasoning.

Heat grill as hot as you can (400-450° F).

TIP: When your grill flames-up, spray down the flame with your worcestershire spray bottle to not only prevent unwanted charring, it will add flavor.

Grill corn, asparagus, and jalapenos until lightly charred (corn husk should be black).

Grill steaks to your preferred temperature. (Medium is typically 4-5 minutes per side depending on your grill)

Remove corn husks (see Sarah Simple Solutions Episode 17 for instructions). Salt and butter corn to taste.

Serve your Grilled Dish and enjoy!
Servings 4
Prep Time 25 Minutes


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