[ad_1]
[ad_2]
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
Nathan roasts whole garlic with tomatoes, asparagus and potatoes, and hickory smokes a pair of big beautiful rib eyes! Perfect with red wine.
Want to see more of Nathan? Check him out on his website, Facebook and Twitter!
www.NathanLippy.TV
www.FaceBook.com/NathanLippyTV
www.Twitter.com/NathanLippyTV
Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you’re grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
http://bit.ly/PsJ96O
Follow on Twitter! https://Twitter.com/HungryYouTube
And like us on Facebook! http://Facebook.com/HungryYouTube
Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH
****************************
Hickory Smoked Grilled Rib Eye Steaks with Roasted Garlic, Herbed Potatoes, Grilled Asparagus and Cherry Tomatoes
3 cups hickory wood chips, soaked
Two 1 ½ inch thick rib eye steaks, bone-in, about 2 pounds each
2 whole heads garlic, leave skin on and cut in half to expose cloves
1 ½ pounds medium red potatoes, skin on and quartered
1 tablespoon butter
1 sprig rosemary, leaves picked
1 pound asparagus, ends trimmed
12 cherry tomatoes on the vine
1/2 cup extra virgin olive oil
coarse sea salt and freshly ground black pepper
1.Pre-grease and pre-heat grill. Create two heat zones on your grill by heating one half of the grill to medium-high and the other half to medium.
2.Wrap soaked wood chips in aluminum foil and poke several holes with a knife. Place aluminum foil pouch on the hottest side of the grill, close the lid to allow the smoky wood flavor to permeate throughout grill.
3.Place cut garlic halves on a piece of aluminum foil. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Wrap foil tightly around garlic and grill over medium heat for 20-30 minutes with the lid closed. Garlic should be soft and caramelized.
4.Follow the same cooking method as the garlic for the potatoes, but add 1 tablespoon of butter and rosemary leaves. Wrap foil tightly and grill over medium heat for about 20 minutes with the lid closed, until potatoes are just fork tender.
5.While garlic and potatoes cook you can start on the rib eyes. Rub both steaks with 2 tablespoon of olive oil and season generously with salt and pepper. Grill steaks over medium-high heat, with lid closed, for 5-6 minutes per side for medium rare steaks.
To crosshatch steaks, turn steaks 90 degrees halfway through cooking on each side. If you notice too many flare-ups while grilling steaks, simply remove steaks to a cooler side of the grill until flare-ups subside.
When steaks are done cooking, remove from heat and let rest 10 minutes before slicing.
6.While the steak rests, place asparagus and tomatoes on a tray. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Grill over medium heat for 6-8 minutes or until asparagus are slightly tender and tomatoes lightly charred. Turn vegetables over for even cooking.
7.To serve: squeeze softened garlic over steak and spread with a knife. Slice steak and serve alongside herbed potatoes, grilled asparagus and cherry tomatoes.
Serves: 4
