Ribeye steaks with grilled vegetables
Warm evenings call for ribeye steaks with grilled vegetables served straight off the heat. The meat turns incredibly juicy, while peppers, tomatoes, and onions soften in the middle and crisp up around the edges. Serve it all up with roasted potatoes and barbecue sauce. Enjoy a delicious grilled dinner with all your loved ones.
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Ingredients
Barbecue sauce
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Creme fraiche
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200 ml |
|---|---|
|
Barbeque sauce
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3 tbsp |
Ribeye steaks
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Ribeye steaks (about 700 g)
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4 |
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|
Coarse salt
|
½ tsp |
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Freshly ground pepper
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Vegetables
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Yellow, orange and red Sweet mini peppers (or use 5 small peppers)
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10 |
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Red onions, cut into thick slices (about 300 g)
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4 |
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Tomatoes, cut in half (about 300 g)
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4 |
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Rapeseed oil
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1 tbsp |
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Flake salt
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1 tsp |
To serve
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Broadleaf parsley, chopped
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20 g |
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Small potatoes, roasted
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750 g |
Instructions
Barbecue sauce
Ribeye steaks
Vegetables
To serve
Recommended information
Serving suggestion
Select the best ribeye cut
Selecting the proper ribeye cut helps you get a better result on the grill. Look for steaks with good marbling, those fine white streaks of fat running through the meat. As the steak cooks, that fat melts and helps keep the meat juicy. Avoid cuts with thick chunks of fat around the edges since they do not melt in the same way and will not improve the texture. Go for steaks that are at least 2½ centimetres thick. A thicker cut makes it easier to get a proper sear on the outside without drying out the centre.
Get the perfect grill sear
For those criss-cross grill marks you usually see at a restaurant, start with a fully heated grill. Pat the ribeye steaks dry and brush them lightly with oil. Place the steaks directly on the grill and leave them undisturbed to sear properly. To get that characteristic crosshatch pattern, turn the steak 45 degrees halfway through, searing each side.
Ripe veggies for the best flavour
Always go for ripe veggies; they hold their shape better on the grill and develop deeper flavour when cooked over high heat. For tomatoes, select ones that feel heavy for their size and have a deep colour. They should be firm but with a bit of give when gently pressed. Red onions should feel solid, with tight, glossy skins and no soft spots. As for the mini peppers, go for smooth, firm ones with bright, even colour. Avoid any that look wrinkled or feel soft, as they are more likely to dry out or turn mushy when grilled.
The proper temperature for grilling vegetables
To grill vegetables effectively, use medium-high heat. It is hot enough to give them a good char and draw out their natural sweetness without burning the outside too quickly. Keep an eye on them as they cook. Depending on their size, you might need to move them to a cooler or hotter part of the grill or give them more time. This helps the vegetables soften properly and pick up flavour without burning.
FAQ: Questions about ribeye steaks with grilled vegetables
Read our answer to the most common questions below, including tips for prepping early, resting the ribeye steaks, and checking if it is cooked just the way you like it.
Can I prepare ribeye steaks with grilled vegetables in advance?
Yes, but it is best to keep a few things in mind. You can grill the vegetables ahead of time and serve them at room temperature or gently reheat them. For the ribeye steaks, we do not recommend grilling beforehand, as they lose juiciness and texture when reheated. Instead, you can season the steaks and let them sit at room temperature for about 30 minutes before grilling. This is a great way to guarantee the whole steak cooks evenly.
How should I rest the ribeye steak after grilling?
After grilling, let the ribeye steak rest for about 10 minutes. Place it on a warm plate and cover it loosely with foil, leaving space for steam to escape. This helps the juices settle back into the meat without softening the seared outside. If the room is warm, you can rest the steak without foil.
How can I ensure the steaks are cooked perfectly on a grill?
To make sure the steaks are cooked to your preferred doneness, use a meat thermometer to check the internal temperature. For medium-rare, aim for around 54 °C. Thicker steaks take a bit longer, and for a ribeye around 2.5 centimetres thick, it usually takes 2–3 minutes per side on high heat. If you do not have a thermometer, press the centre of the meat with your finger or tongs. A medium-rare steak should feel springy but still soft. Keep an eye on them as they grill – timing can shift depending on how thick they are and how hot your grill runs.
Nutritional values
Nutritional value, per
2246 Kcal
| Fibre | 26.6 gram fibers |
| Protein | 127.2 gram |
| Carbohydrates | 178.5 gram |
| Fat | 113.5 gram |
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Rich ribeye steaks with grilled vegetables
Nothing sets the tone like sizzling ribeye steaks with grilled vegetables on the grill. As the meat cooks, it takes on a smoky, slightly charred edge, and the beefy flavour deepens. Once the steaks are done, the vegetables go straight onto the same grill, picking up traces of that flavour as they cook.
Snack peppers quickly turn sweet with a touch of bitterness around the edges, red onions’ sharpness becomes milder with caramel-like notes, and tomatoes soften and concentrate, with their natural acidity becoming more rounded and mellow. All of these are blessed with a charred, slightly caramelised edge that is synonymous with perfectly grilled veggies.
Incredibly tender meat with crunchy veggies
Slice into the grilled ribeye and witness perfectly tender meat, with juices running onto the plate, and the knife gliding through like butter. Right next to it, the veggies introduce a slight crunchy contrast – peppers with a bit of snap, onions staying layered and firm, and tomatoes soft in the middle but still holding their shape on the outside.
Serve with roasted potatoes and barbecue sauce
To complete the plate, we serve the grilled ribeye steaks and vegetables with small roasted potatoes and a barbecue sauce stirred with crème fraiche. The potatoes are soft and fluffy on the inside, with skins that wrinkle slightly and lift away as they bake, forming a thin layer that gives a bit of crunch before slipping off like air.
The sauce has deep, smoky-sweet notes from the barbecue, softened by the crème fraiche and developing a light tang as it settles. The consistency is creamy and just waiting to be scooped up, whether it is the potatoes, steak, or veggies.
A stunning summer meal
This meal is made for those long, warm evenings, where every element is simply picture-perfect. With their gorgeous sear, the ribeye steaks sit alongside vibrant vegetables – colourful peppers, deep red-orange tomatoes, and purply-white onions.
The plate is a true reflection of summer, with the grill marks on the steaks and veggies, and the warm, sunlit glow that makes it impossible to resist. So, make sure to cook it for the next family gathering when the weather allows it. And do not worry if the weather does not show up, you can easily recreate it in your kitchen any time.
Craving more meals with that fresh, summer feel? Our marinated chicken with soy sauce, honey, rosemary, and orange is the perfect choice, or dig into some Greek meatballs for a Mediterranean touch. Or, end the meal with our airy strawberry mousse, which will have you thinking of sunny days.
Make a few adjustments
Feel free to switch things up based on what you have in the fridge! Throw in some extra veggies like courgettes for their delicate flavour or mushrooms for their earthiness and slightly chewy bite. If you prefer a bit more tang, green tomatoes have a sharp tartness and a more firm texture compared to the sweeter varieties.
You can also play around with the seasonings for the ribeye steaks. A simple rub of garlic powder gives it a sweet-nutty nuance, while a sprinkle of smoked paprika offers a subtle smokiness that works wonders with the charred aroma from the grill. If you prefer something herby, go for dried rosemary that will give the meat an aromatic, pine-like note.
