So now you have each of the individual recipes for this dinner, but how the heck do you coordinate all of these dishes without setting fire to the house?! Do not fear my friends, find all the answers you need on timing and prep in this here blog post 🙂
First place to start, is the steak marinade. Either the night before, or a coupe hours before dinner you’re going to want to put the marinade on your steak. This will take all of 5-10 min, and when you’re finished, just wrap it tightly and set it in the fridge until you’re ready to cook it.
Depending on your time or how you want to set up dinner, the side dishes can be made right before serving, or prepared ahead of time, and then baked in the oven 30 minutes before serving.
[Prep Side Dishes]
Let’s start with the seasoned asparagus first! Prep work for this is very minimal, and really just requires assembly. Make sure to rinse your asparagus spears, trim the bottoms off and then lay in a greased baking dish. Drizzle with oil and season with Everything But the Bagel Seasoning, cover with foil, and set aside. If being prepped more than an hour before baking, store in the fridge.
Next is the mac and cheese! Make sure to cook your noodles before starting the cheese, that way you can stir them in as soon as the cheese is ready! If you let the cheese sit for too long it will start to harden, and then you have to go through the process of heating it up again, which is just a pain! Once you add the panko crust topping, cover with foil and set aside, or store in fridge if prepped more than an hour before baking.
A tip to save you time…cook your noodles the night before and store in a air tight zip lock bag in the fridge.
[Bake side dishes]
45 min before the estimated dinner time, preheat your oven to 350 degrees F. When the preheat is finished, pop the side dishes in and bake for 30 min. Cover both with foil for first 20 min, then remove for last 10.
While side dishes are baking, pour yourself a nice glass of wine to sip on, because you’re dinner is almost done! Last step…cooking the ribeyes!
Remove your ribeyes from the fridge and set on the counter. Take a large frying pan or skillet and add butter. Set to medium-high heat. Once the butter is melted, begin searing your ribeyes. This will take anywhere from 7-15 min.
By the time your steaks are done, your side dishes will be finishing up in the oven! Serve however you like and enjoy!
Ribeye Steak Marinade
- 2 ribeyes bone-in, or no bone
- 4 tbsp grass-fed butter
- 3 tbsp avocado oil
- 1 tbsp garlic paste
- Grill Mates Montreal Steak Seasoning enough to cover both surfaces of ribeye
- Prepare steak marinade by mixing together oil and garlic paste in a small bowl. Brush over both sides of each ribeye.
- Cover both sides of ribeyes with Grill Mates Montreal Steak Seasoning. Wrap tightly and let marinate in fridge for a couple hours or overnight.
- Begin cooking right before serving. Heat a large pan or skillet over medium heat on stovetop. Add butter and let melt.
- Once butter has melted, add ribeyes and sear 1 minute on one side, and then flip and sear 1 minute on the opposite side. Repeat process until desired temperature is met. This will take anywhere from 7-15 minutes depending on desired temp. As a reference point, for a medium steak cook for 10 min.
- During periods of searing, take a spoon and scoop melted butter and fat drippings over top of ribeyes.
- Serve after cooking.
- 1/2 bundle fresh asparagus
- 2 tbsp EVOO or avocado oil
- Everything But The Bagel Seasoning Trader Joe's
- Preheat oven to 350 degrees F and grease a small baking dish.
- Take bundle of asparagus and cut an inch off the bottom stem.
- Rinse asparagus, then lay in baking dish. Drizzle oil overtop and season with Everything But The Bagel. Add as much seasoning as you'd like, or enough to cover surface of asparagus.
- Bake for 30 min.
THE BEST Creamy Macaroni and Cheese
- 2 tbsp butter
- 1 pint half and half cream
- 2 tbsp flour
- 1 block velveeta cheese cut into 1/2 inch slices
- 1 block sharp white cheddar cut into 1/4 inch slices
- 1 tsp fresh nutmeg ground
- 1 1 lb box rotini pasta cooked
- 1/2 cup panko
- Preheat oven to 350 degrees.
- Lay out all of your ingredients ahead of time, as the sauce will need to be stirred while cooking to prevent hardening or burning.
- Prep the cheeses by cutting them into thin slices (that way they melt in the saucepan quicker). Allow cream to get close to room temp, to avoid curdling.
- Once ingredients are laid out, add butter to saucepan over medium heat. Allow to melt and then whisk in flour.
- Slowly pour cream into saucepan in stages, while continuously stirring. This will thicken and create the roux for your cheese sauce.
- Once you have added all the cream and created your roux, start to add the cheeses and continually stir. Add cheese in stages (a handful of velveeta and cheddar at one time). Stir in cheese until it melts, then add another handful until everything is blended together.
- Sprinkle in nutmeg and stir.
- Add most of your cooked noodles to the cheese sauce and stir (I leave out a handful of noodles so it's extra creamy!).
- Transfer to a greased baking dish.
- Melt butter in a separate bowl and stir in 1/2 cup panko. Take panko mixture and sprinkle on top of mac and cheese.
- Bake for 30 min with foil on top for first 20 min.
- I use Vermont Sharp White Cheddar by Cracker Barrel for my choice of cheddar.
- Rotini pasta is my favorite to use with mac and cheese, because I find that its shape is best for grabbing the sauce.