New Year Brunch: charcoal grilled ribeyes, seasoned fried eggs, and parmesan roasted asparagus with garlic-rubbed toast

 

I usually make this on the first weekend of the new year.  By then, you've had time to shake off the haze from New Years Eve and you can turn your attention to the 364 days that remain:  impossible resolutions already discarded for doable ones; possibilities and opportunities abound in front of you.  Time to sit down and contemplate your next move. Let it be brunch.

It’s classic steak and eggs, but so much better:  charcoal grilled ribeyes, seasoned fried eggs, and parmesan roasted asparagus, with garlic-rubbed toast to get every last bit of yolk (and goodness) on your plate.  Serve it with a chilled bottle of bubbly prosecco to usher in your fabulous new year and your 2021 isn’t starting out so bad. 

Stick with me, kid…I know things :)

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(WHAT YOU WILL NEED)

serves 2

2 ribeye steaks 

1 pound asparagus, trimmed

2 eggs

1 baguette

1 garlic clove, peeled and cut flat on one side

1/2 tablespoon butter

grated parmesan cheese

olive oil

salt/pepper/garlic powder

seasoned salt (I use Lawry's)

charcoal (if you want to use a propane grill, that works too!)

Light charcoal and prepare grill.

Preheat oven to 350 degrees

Rub steaks with a little olive oil, and season with salt/pepper/garlic powder.  Cut baguette into slices and drizzle with olive oil.  Set aside.

Drizzle olive oil on asparagus and toss to coat.  Season with salt and pepper.

Roast in 350 degree oven until crisp tender, approx 25 minutes depending on how thick the stalks are.  When done, sprinkle with parmesan cheese.

roasted asparagus

In the meantime, grill steaks (I like mine medium rare) and bread.  The bread only takes a few minutes, just enough to get nice char marks.   When done, remove and cover the steak to rest while you make the eggs.  Rub one side of the grilled bread with the cut garlic clove. 

Melt butter in non-stick pan.  Make fried eggs.  While eggs are cooking, sprinkle with seasoned salt.

Assemble all on plate, open your chilled prosecco, and serve

NOTE:  If your steaks are nicely marbled like the ones above, the fat that runs throughout them will separate nicely while cooking and melt into gelatin.  OH so good...see?...