Ribeye Steaks with Grilled Vegetables
Ribeye on the grill is something special. The char from the fire and smoke itself add delicious flavor to this tender and juicy cut of meat. Grilled fresh vegetables to go along with the steak make for a quick and easy side dish.
Prep Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
- 2 (1 to 1 1/2-inch thick) Stew's Bone-In Beef Ribeye Steaks
- Stew's Kansas City Steak Seasoning, to taste
- 2 medium Sweet Potatoes
- 8 oz. Asparagus, bottoms trimmed
- 1-2 Red Bell Peppers, seeded and quartered
- 1 large Red Onion, cut into thick slices
- 1 large Zucchini, cut lengthwise into thick slices
- 3 Tbsp. Stew's Avocado Oil
- Stew's Kosher Salt, to taste
- Stew's Fine Ground Black Pepper, to taste
Preheat gas grill to medium-high heat (375°F).
Pat steaks dry with paper towel, brush with a tablespoon of the avocado oil and generously season both sides with the seasoning rub. Set aside and let come to room temperature for about an hour before cooking. This should ensure more even cooking.
Add the prepared vegetables to a large tray and toss with the remaining oil. Season with salt and pepper.
Place the vegetables on the grill and cook until grill marks form, about 6 minutes. Flip and cook until vegetables have grill marks and are slightly softened, about 6 minutes.
- Transfer all of the vegetables to a platter, cover with foil, and set aside.
Place the sweet potatoes on the grill and cook, rotating every 10 minutes, until they’re charred and fork-tender, about 45 minutes total.
Place steaks on the grill, cover, and turn once until cooked to desired doneness.
Grill the steaks until the thickest part of the meat registers 130°F on meat thermometer for medium-rare.
Transfer the steaks to a carving board and let rest for about 10 minutes before carving. Serve with the grilled vegetables.