Скачать или смотреть Wagyu Ribeyes topped w/ Bone Marrow Compound Butter + Roasted Sweet Potatoes & Grilled Zucchini

Wagyu Ribeyes topped w/ Bone Marrow Compound Butter + Roasted Sweet Potatoes & Grilled Zucchini 🥩🔥

Nothing beats a great steak dinner, especially this time of the year and let me tell ya... this one won't disappoint!

FULL RECIPE ⬇️

INGREDIENTS
Steaks:
2 Alpine Butcher 16 oz Australian Wagyu Ribeyes
Avocado oil
Seasonings: salt & pepper
Alpine Butcher Bone Marrow Compound Butter

Roasted Sweet Potatoes:
1 large sweet potato
Avocado oil
Seasonings: salt, pepper & garlic.

Grilled Zucchini:
2 large zucchinis
Avocado oil
Seasonings: salt, pepper, garlic powder & smoked paprika.

DIRECTIONS
1. For the steaks, pat them dry & let come to room temp. Coat in oil and season generously on all sides. Grill over high heat for ~3-4 min per side or until they reach your desired internal temperature. I pulled these off around ~130° internal.
2. For the sweet potatoes, cut into cubes then add them to a bowl along with oil and the seasonings. Mix till well combined then place them in the oven at 425°F. Once they're crispy on the outside and soft on the inside, take them out. Flip half way through.(~25min)
3. For the zucchini, coat in oil and season them up. Grill over high heat until they're charred and tender. (~2-3 min per side)
4. Plate everything up & ENJOY! 🙌🏻
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