Watch Piedmont’s very own Chef Garrett Hibiske delight us with fresh, seasonal recipes, cooked to perfection on a selection of energy-efficient natural gas appliances. Just as the phrase “cookin’ with gas” has long been synonymous with doing something very well, Chef Garrett proves that natural gas gets it right, time and time again.
Place the ribeye steaks in a food storage container and coat each one with the prepared marinade. Refrigerate for 24 hours.
Remove the ribeyes and season with salt and pepper. Clean and season the portobello mushrooms with olive oil, salt and pepper. Place the steaks on a hot grill and cook to desired temperature (125-130 degrees F recommended). Turn and rotate twice for proper grilling. Place with mushrooms on the grill and cook on each side till soft. Remove the steaks and rest for 5 minutes. Assemble the salad with lettuce, pulled mozzarella and cut tomatoes. Place the salad on a plate or leave in a serving bowl. Slice the steak and portobello mushrooms if desired and serve!