John sous vides the steak at 128F and then hits on the grill on both sides briefly. I cut a baking potato in half and microwave it. Then I rub it with olive oil, salt, and garlic powder. John also grills the potato. The asparagus steams briefly. I make a sauce of mint, garlic, and onion in some butter to drizzle over everything.

Grilled ribeye steak cap, grilled baking potato, and asparagus with a mint, garlic, and onion butter sauce