Instructions
step 1 Preheat your grill to medium-high heat.
step 2 Rub the ribeye steaks with olive oil, then season both sides with salt, pepper, garlic powder, and smoked paprika.
step 3 Wash and dry the potatoes, then prick them with a fork. Rub with olive oil and wrap tightly in foil. Bake in a preheated oven at 400°F (200°C) for about 1 hour or until fork-tender.
step 4 Trim the asparagus ends and toss with olive oil, salt, pepper, and garlic powder.
step 5 Grill the steaks for about 4-5 minutes per side for medium-rare, or longer to your desired doneness. Let rest for 5 minutes before slicing.
step 6 Grill the asparagus for 5-7 minutes, turning occasionally until charred and tender.
step 7 Remove the potatoes from the foil, slice open, and fluff the insides with a fork. Top with shredded cheese, sour cream, bacon bits, and green onions.
step 8 Plate the grilled steak with the loaded baked potato and roasted asparagus. Serve hot and enjoy.
Storage and Reheating Tips
Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat or in the oven at 300°F until heated through. Reheat baked potatoes in the oven at 350°F wrapped in foil for 15-20 minutes. Asparagus can be quickly reheated in a skillet or microwave until warmed.
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