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National Grilling Month

July is National Grilling Month and Chaminade Resort & Spa is grilling up some traditional favorites, with a Chef Church twist. Check out the recipe for this Grilled Ribeye Specialty.

Chef’s Grilled Ribeye Recipe

Recipe Serves 8

Ingredients:

  • 10oz Ribeye Steaks
  • 6oz Bottle Of Pale Ale
  • 1 tsp Minced Garlic
  • ½oz Olive Oil
  • 1 tsp Worcestershire Sauce
  • 1 Sprig Fresh Rosemary
  • 1 Sprig Fresh Thyme
  • Salt And Pepper
  • Pappy's Spice
  • Corn On The Cob
  • Sliced Ciabatta Bread
  • 2 Russet Potatoes  

Marinade: Create Marinade With The Pale Ale, Minced Garlic, Olive Oil, Worcestershire Sauce. Mince Fresh Rosemary And Fresh Thyme And Add To Marinade. Soak Ribeye Steaks In Marinade For 2 Hours. Remove Steaks From Marinade.  

Grill Ribeye: Sprinkle Pappy's Spice, Salt And Pepper. Grill To Desired Doneness.  

Grilled Corn And Baked Potatoes: Grill Corn After Removing The Husk. Sprinkle With Salt And Pepper. Wrap Potatoes In Aluminum Foil And Place On Grill For One Hour. Serve with lots of sour cream.  

Garlic Bread: Slice bread and grill over flame with butter and garlic.

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