A delightful twist on a classic steak dish, featuring a creamy avocado sauce for a fresh and tangy complement.
Place the ribeye steaks in a large resealable plastic bag and add the steak sauce and a generous amount of black pepper.
Marinating the steaks for at least 30 minutes enhances their flavor.
Seal the bag and refrigerate for 30 minutes, turning it halfway through.
Turning the bag ensures even marination.
Remove the steaks from the marinade and discard the marinade.
Pat the steaks dry with a paper towel for better searing.
Mash the avocados in a mixing bowl until smooth.
Use a fork or a potato masher for a smoother texture.
Add the lemon juice, sour cream, minced garlic, chopped dill, and Worcestershire sauce to the mashed avocado and mix well.
Taste and adjust seasoning as needed.
Preheat the grill to medium-high heat.
Ensure the grill grates are clean and oiled to prevent sticking.
Grill the steaks for about 7 minutes on each side or until they reach your desired doneness.
Use a meat thermometer to check the internal temperature for accuracy.
Serve the grilled steaks with a generous dollop of the avocado sauce on top.
Garnish with extra dill for a fresh presentation.
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