Whole 30 Ribeye Steaks and Grilled Asparagus

Ribeye Steaks & Grilled Asparagus

Ingredients:
Ribeye Steaks
Asparagus
Montreal Steak Seasoning
Garlic Powder
Olive Oil 

Instructions:
1. Allow steaks to come to room temperature or close to room temperature (30 mins to 1 hour if possible depending on thickness).
2. Preheat grill to highest setting. Ensure grill is scraped/cleaned before cooking.
3. Generously season steaks with Montreal Steak Seasoning blend and garlic powder. Use a spoon and gently press the seasonings into the steak.
4. Oil the grate. I do this by pouring some olive oil into a small bowl and dipping a folded paper towel into the oil. With a tong, use the paper towel to oil the grate. Immediately place steaks onto the hot grill.
5. Close grill lid. Do not move steaks or touch them for 5-6 mins (depending on thickness of steaks).
6. Rinse asparagus and break off hard stems. Drizzle with olive oil and lightly sprinkle with Montreal Steak Seasoning.
7. After 5-6 minutes, flip the steak over. Same thing: do not move or touch steaks.
8. After flipping steaks over, spread the asparagus on the grill. Close lid.
9. After 5-6 minutes, remove steaks and allow to rest for 10 minutes. This method usually gives me medium to medium rare steaks (again depends on thickness of steaks).
10. Also remove asparagus and serve with steaks.