We can all use a really good steak every once in a while. This Steakhouse Ribeye is loaded with garlic salt and paired with king oyster mushrooms, charred asparagus, horseradish butter and BUSH’S® Steakhouse Recipe Grillin’ Beans. It is the ultimate backyard steakhouse experience.
Sponsored by BUSH’S Beans
Making some ribeyes and sides
The key to making really amazing steak is the crust. While some people might love grill marks, an amazing crust adds flavor and texture to your meat that is what makes it stand above the rest.
One of the main ways to do that in these Steakhouse Ribeyes with Horseradish Butter is to keep them dry. No, the steaks will be tender and juicy. I just mean to not add oil or any other binder to them except the garlic salt. This will help to create a crust quickly on the meat as it sizzles on the griddle. Next up are the sides!
Let’s add some BUSH’S Grillin’ Beans
Today, we are bringing three different sides to this Steakhouse Ribeyes. We will have charred asparagus, seared king oyster mushrooms and BUSH’S Steakhouse Recipe Grillin’ Beans. To be honest, you really only need the steak and the beans to make this meal delicious; however, it doesn’t hurt to add the asparagus and mushrooms. BUSH’S Steakhouse Recipe Grillin’ Beans are added to a cast iron skillet to sizzle over the fire for a couple of minutes until they are piping hot. Sear off your mushrooms and asparagus in the griddle to make a full meal.
Lastly, don’t forget to mix together your Horseradish Butter. Roll that up into a cylinder and place it into the fridge to set 2-3 hours before you start cooking so it is nice and firm. Top the butter onto the Steakhouse Ribeyes while they rest for the ultimate flavor.
Loving these steaks? Check out my steak oscar with asparagus recipe for more grilled inspiration.
Dive into these Steakhouse Ribeyes with Horseradish Butter
When you are done, you are left with encrusted Steakhouse Ribeyes, a bunch of hearty sides and these delicious BUSH’S Steakhouse Recipe Grillin’ Beans. This is a full meal that will leave you happy in the end; therefore, Cheers!
Steakhouse Ribeyes with Horseradish Butter
Steak & Beans:
- 3 Boneless Prime Ribeyes
- 1 22 oz can BUSH’S Steakhouse Recipe Grillin’ Beans
- 2 tbsp of Garlic Salt
- 4 tbsp Butter room temperature & unsalted
- 1.5 tbsp Parsley chopped
- 2 tsp Fresh Oregano chopped
- 4 Garlic Cloves minced
- 2 tsp Prepared Horseradish
- ½ Lemon juiced
- 1 tsp Sea Salt
- 1 bundle Asparagus trimmed
- 1 cup King Oyster Mushrooms sliced in half and scored
- About 2-3 hours before cooking, mix together the ingredients for the Horseradish Butter. Lay out a piece of plastic wrap or wax paper. Add the butter mixture to one side and careful roll it so that it becomes a cylinder. Roll it tight and place it into the fridge to chill until ready to serve.
- Before you start cooking, score the outside of your King Oyster Mushrooms and season with garlic salt. Season your ribeyes with garlic salt thoroughly as well. Open up the can of BUSH’S Steakhouse Recipe Grillin’ Beans and pour it into a bowl.
- Preheat a flat top griddle over the fire for medium high temperature (around 375F). Add about 2 tbsp of canola oil 2 minutes before you start cooking.
- First, add your ribeyes to the skillet. While the ribeyes are cooking, add your asparagus to one side of the griddle and season with salt and a little more oil. Cook your ribeyes for about 2.5 minutes per side or until they reach 120F for medium rare. After you have flipped your ribeyes, add a skillet with the BUSH’S Steakhouse Recipe Grillin’ Beans to cook for about 3-4 minutes. Lastly, add your King Oyster Mushrooms to cook for about 2-3 minutes for a nice sear.
- When the steak is done, top with a slice or two of the Horseradish Butter and let rest for 4-5 minutes. Pull the other sides off when done.
- Slice your steak up and serve with your veggies and BUSH’S Steakhouse Recipe Grillin’ Beans. Enjoy!