Ultimate Wood Fired Appetizer Platter

Wood fired Rib eye steaks, mushrooms, asparagus and olives on a large platter. I cook this while my guest are outside with me to add to the allure of the oven and wood fired cooking.

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Prep Time 20

Cook Time 15

Total Time 40

Course Appetizer

Servings 10

Ingredients

3 1 ¼ inch rib eye steaks
2 lbs fresh asparagus
2 lbs fresh mushrooms cut in 1/2
1 lb green olives preferred stuffed
4 tbsp granulated garlic
6 tbsp brown gravy mix
TT salt
TT black pepper

Instructions

Use an iron skillet. Heat oven to 850-900 degrees. Coat skillet with oil and place olives in pan then oven. Cook for 3-4 minutes until a light charring noted on the olives. Remove and place on the platter. Place mushrooms in the pan and coat with brown gravy mix. Cook in the oven for 3-4 minutes and place on platter. Place asparagus in the skillet and season with salt/pepper. Cook for 1-2 minutes. Remove and place on the platter. Coat both sides of the ribeyes with granulated garlic and brown gravy mix. Place in the skillet and cook, by the clock for 3 minutes. Turn the ribeye and cook other side for 3 minutes. remove and dice into bite sized pieces. Place on platter and serve.