Ribeye steak w/corn, bbq mushrooms, bbq artichokes

Name: Ribeye steak w/corn, bbq mushrooms, bbq artichokes
Total time: 900 s
Yield: 1,234 servings
Cuisine: American
Ingredients: 1 ribeye steak; 3 baby portobello mushrooms; 2 tbsp McCormick steakhouse onionburger seasoning; 1 tbsp olive oil; 1 steamed cleaned artichoke halved; 1 ear of yellow sweet corn; 2 tbsp lawreys garlic salt; 2 tbsp butter

potoholik @cook_3737292

Real good if you have time to make an easy good meal

potoholik @cook_3737292

Real good if you have time to make an easy good meal

Saved

Ingredients

15 mins

1,234 servings

1ribeye steak
3baby portobello mushrooms
2 tbspMcCormick steakhouse onionburger seasoning
1 tbspolive oil
1steamed cleaned artichoke halved
1ear of yellow sweet corn
2 tbsplawreys garlic salt
2 tbspbutter

Saved

Steps

15 mins

1

Rub seasonings on steak and let sit on counter sealed until it gets to room temperature
2

Fire up the grill
3

Wrap mushrooms in foil with butter and some seasonings
4

Remove corn husk and rub it with butter and seasoning and wrap in foil
5

Place steak, corn and mushrooms on the grill. When I cook steaks I make sure not to poke them and let juices out and only flip them one time. Cook to desired wellness.
6

After steak is done let it rest for 10 muinets and continue cooking corn and mushrooms.
7

Brush olive oil all around halved artichoke and place on grill center down for about 5 minuets. Serve with garlic butter.
8

To steam an artichoke cut off the top and clip the tips of the leaves. Check artichoke at about 40 muinets by poking a fork into the heart through the stem. Once there is no resistance with the poke its done.