½ lb. Large Fresh Asparagus, peeled 2 Tbs. Olive Oil 2 tbsp. Butter, room temp.
LET'S GET COOKING!
Brush Ribeye Cap Steak with olive oil and rub with All-purpose seasoning and garlic, evenly seasoning the steak. Refrigerate until ready to cook.
Steam or boil the potatoes in salted water until tender. Drain. If using one–bite potatoes, heat according to package directions. Keep warm.
Steam Asparagus for 3 to 5 minutes or until slightly tender. In a small bowl, mix butter with Key Lime seasoning. Toss asparagus in butter and keep warm.
Heat the grill to hottest temperature until it reaches 450-475°F.
Place the Ribeye Cap steak on hot grill and reduce temperature to medium high.
Grill a few minutes on first side until it chars and immediately flip on the next side. Grill an additional 3 to 4 minutes or until internal temperature reaches 145°F for medium.*
Remove from grill and place in a cutting board, cover with foil and allow to rest 5 minutes.
Slice the Ribeye Cap across the grain and serve with potatoes and asparagus on the side.
*USDA recommends cooking seafood until internal temperature reaches 145 °F.