Ribeye steak w/corn, bbq mushrooms, bbq artichokes

• 1 ribeye steak
• 3 baby portobello mushrooms
• 2 tbsp McCormick steakhouse onionburger seasoning
• 1 tbsp olive oil
• 1 steamed cleaned artichoke halved
• 1 ear of yellow sweet corn
• 2 tbsp lawreys garlic salt
• 2 tbsp butter

1. Rub seasonings on steak and let sit on counter sealed until it gets to room temperature
2. Fire up the grill
3. Wrap mushrooms in foil with butter and some seasonings
4. Remove corn husk and rub it with butter and seasoning and wrap in foil
5. Place steak, corn and mushrooms on the grill.
6. When I cook steaks I make sure not to poke them and let juices out and only flip them one time.
7. Cook to desired wellness.
8. After steak is done let it rest for 10 muinets and continue cooking corn and mushrooms.
9. Brush olive oil all around halved artichoke and place on grill center down for about 5 minuets.
10. Serve with garlic butter.
11. To steam an artichoke cut off the top and clip the tips of the leaves.
12. Check artichoke at about 40 muinets by poking a fork into the heart through the stem.
13. Once there is no resistance with the poke its done.

ribeye steak, baby portobello mushrooms, onionburger seasoning, olive oil, yellow sweet corn, garlic, butter

Taken from cookpad.com/us/recipes/339558-ribeye-steak-wcorn-bbq-mushrooms-bbq-artichokes (may not work)