INSTRUCTIONS
1. Preheat one zone of your Blackstone griddle to high. You want it to be smoking hot for cooking the steak.
2. In a small saucepan, combine ½ cup of Old Hansford Bourbon (or your preferred bourbon), 1 tbsp brown sugar, 1 tsp garlic powder, 2 tbsp whole grain mustard, 2-3 tbsp soy sauce, and 1-2 tbsp Blackstone Cajun Seasoning. Place the saucepan on the cooler side of your Blackstone griddle. Stir occasionally to incorporate all the ingredients.
3. Season both sides of the thick-cut ribeye with a little olive oil and some Blackstone Cajun Seasoning. By this time, your Blackstone griddle should be smoking hot. Add a little olive oil to the griddle and place the steak on it to cook. Flip occasionally and cook to your preferred internal temperature. If you prefer medium, it should only take a couple of minutes on each side.
4. While the steak is cooking, prepare the asparagus. Trim about 2 inches off the base of the asparagus and discard. Add a little oil near the steak on the griddle and place the asparagus on it. Season with salt and pepper and toss occasionally. The asparagus will take about 5 minutes to cook through. Additionally, cook the Ben's Original™ Ready Rice™ Basmati Rice near the high heat on the hottest zone. Empty a bag of Ben's Original™ Ready Rice™ Basmati Rice on the griddle, add a little water to steam the rice, and season with salt and pepper. This will take approximately two minutes to finish cooking.
5. Once the steak is done, pour a little of the Cajun Bourbon Butter over it to get a nice glaze. The butter will add amazing flavor. Flip the steak to coat both sides and quickly remove it from the grill. Allow it to rest for about five minutes on a cutting board. After resting, add rice and asparagus to a plate, slice the ribeye, and place it on the plate. Drizzle with a little more of the Cajun Bourbon Butter and ENJOY!
