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Grilled Ribeyes & Summer Vegetables

Lodge Cast Iron | May 22, 2023

When the weather around here warms up, we get to craving simple meals made with wonderful, in-season ingredients. The shopping list for this pair of ribeyes isn’t long—mostly you’ll need pantry staples for a zingy vinaigrette. But the resulting dish is packed with grilled flavor, summer vegetables cooked at their peak, and of course, tender steak. Make this Recipe of the Month classic in our Blacklock Grill Pan for a complete, one-pan meal—or put your trusty charcoal or propane grill to work if sunshine and warm breezes are in your plans.

Prep Time
15 minutes
Cook Time
30 minutes
Cook it With Our
Grilled Ribeyes & Summer Veggies


2 ribeye steaks
½ cup olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
2 teaspoons salt, divided, plus
2 teaspoons pepper, divided
1 bunch asparagus, ends trimmed
1 pint cherry tomatoes
1 teaspoon garlic powder, divided
¼ cup crumbled feta cheese
Chopped parsley, garnish


  1. Preheat the oven to 350° F. While the oven preheats, remove the steaks from the fridge. They don’t have to reach room temperature, but knocking the chill out of the steaks for a few minutes will help them cook more evenly.
  2. Make the vinaigrette: In a small bowl, whisk together the ¼ cup olive oil, balsamic vinegar, Dijon, honey, minced garlic, and salt and pepper to taste. Set aside.
  3. Prep the vegetables: Bring a medium saucepan of salted water to a rolling boil. Add the asparagus to the water and blanche for 1 minute. Drain, dunk in an ice bath, and then dry on a paper-towel lined plate. To a Ziploc bag, add the asparagus, ¼ cup olive oil, and half of the salt, pepper, and garlic powder. Toss to coat, then repeat with the tomatoes.
  4. Preheat a grill pan over medium-high heat. Season the steaks with the remaining salt, pepper, and garlic powder; then drizzle them with olive oil and brush to coat. Sear for 3 to 4 minutes, then rotate the steaks 45 degrees and cook for 2 to 3 minutes more for perfect grill marks. Flip steaks and repeat.
  5. Remove steaks to a platter and tent with aluminum foil.
  6. To the grill pan, add the veggies and cook undisturbed for 3 to 5 minutes. The asparagus should run perpendicular to the ridges on the grill pan. Turn veggies and cook for 2 more minutes. Set the steaks back in the skillet and bake in the preheated oven until desired doneness, 3 to 5 minutes depending on thickness.
  7. Remove grill pan from the oven and rest steaks for 5 minutes. Remove the asparagus and cut into 1-inch pieces.
  8. Toss asparagus together with tomatoes and drizzle with vinaigrette. Top with feta. Slice steaks against the grain or serve whole. Garnish steaks with parsley and serve.
Want to cook along with Chef Kris as he makes this Recipe of the Month dish? Watch the video here!
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Contributed By: Lodge Cast Iron

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