Grilled Ribeye Steak with Herb Butter and Charred Summer Vegetables
- 1 ea. Stock Yards® Bone-In Ribeye Steak, 16 oz.
- 3 oz. Chef's Line® Roasted Garlic and Herb Compound Butter
- 4 oz. Cross Valley Farms® Baby Broccoli and Cauliflower Blend
- 3 oz. Rykoff Sexton® Extra Virgin Olive Oil
- 6 oz. Red Potatoes, B size
- Salt and Pepper, to taste
Start with the potatoes – simply toss them in olive oil and season with salt and pepper. Roast in a 350°F oven, whole, for about 35 minutes. You can hold these in a pan next to the grill while you finish the other components.
Season your steak generously with salt and pepper. Lightly brush the grill with olive oil, and place your steak on the hot grill. Cook for about 5 minutes on each side. The exact time will vary based on multiple factors, so the recommendation is to use a thermometer. Cook to a 130°F internal temperature for a nice medium steak. Let it rest for about 5 minutes, as it will overcook slightly, and resting will also help to retain the steak’s moisture.
While the steak is cooking, toss the baby cauliflower and broccoli blend in a little bit of olive oil, and season with salt and pepper. Place on the grill as well (the vegetables in this blend are cut to about 6 inches in length so they are appropriate for grilling without losing them through the grate). Use tongs to turn these frequently, and cook until you get a nice char on the veggies.
Place the steak on your plate and top with a generous slice of the compound butter.
Serve with the vegetables on the side. Or toss the potatoes and veggies together, if you prefer.