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!