A delicious steak dinner featuring Wagyu Ribeyes topped with Bone Marrow Compound Butter, served alongside roasted sweet potatoes and grilled zucchini. Perfect for a special occasion or a flavorful meal any time of year.
1: For the steaks, pat them dry and let come to room temperature. Coat in oil and season generously on all sides. Grill over high heat for about 3-4 minutes per side or until they reach your desired internal temperature.
2: For the sweet potatoes, cut into cubes, then add them to a bowl along with oil and the seasonings. Mix till well combined, then place them in the oven at 425°F. Remove when crispy on the outside and soft on the inside, flipping halfway through (about 25 minutes).
3: For the zucchini, coat in oil and season them. Grill over high heat until they're charred and tender (about 2-3 minutes per side).
4: Plate everything up and enjoy!
