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Seared Garlic Ribeye with Carrots, Asparagus, and Gremolata

Seared Garlic Ribeye with Carrots, Asparagus, and Gremolata

Recipe by Nathan Lippy


  • 4, 8-10 oz. Ribeye steaks
  • 5-6 carrots, cut in half lengthwise
  • A handful of asparagus, cleaned and trimmed
  • 6-8 large garlic cloves
  • Olive oil
  • Salt and Peppers

Gremolata ingredients:

  • ½ cup chopped parsley
  • 2 teaspoons lemon zest
  • 1 teaspoon grated garlic
  • 3 tablespoons lemon juice
  • 3 tablespoons Olive oil
  • Salt and pepper



  1. Heat your griddle to medium-high heat. Add 1-2 tablespoons olive oil and then the carrots, cut side down, and cook for 3-4 minutes.
  2. Season the steaks on both sides with salt and pepper then add to the griddle. Cook for 3-4 minutes per side depending on preferred doneness. After your first flip, add the garlic cloves and asparagus with a bit of salt and pepper and cook for 4-5 minutes, tossing often.
  3. Mix all of the Gremolata ingredients in a bowl evenly and reserve for plating.
  4. Once the steaks are cooked to the desired doneness, remove from the griddle and let rest for 4-5 minutes.
  5. To plate, add a few pieces of carrot and asparagus to the plate and then top with the steak. Garnish with a few spoons of the Gremolata over the top and finally the caramelized garlic.


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