Chef Kris Makes a Grilled Ribeyes & Summer Veggies | Lodge Cast Iron Recipe of the Month

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: chuck eye steak

Sirloin is leaner, while chuck eye offers a similar flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: rosemary seasoning

Dried rosemary is more accessible and has a longer shelf life.

Start by making a vinaigrette in a bowl.

Add 1/4 cup high-quality olive oil to the bowl.

Add balsamic vinegar in a 2 to 1 ratio to the olive oil.

Add Dijon mustard as an emulsifier and for sharpness.

Add a touch of honey for sweetness.

Sprinkle in salt, pepper, and garlic powder.

Whisk the vinaigrette together.

Use a microplane to mince 1 garlic clove into the vinaigrette.

Set aside the vinaigrette.

Trim the bottom inch to inch and a half off the asparagus.

Bring a pot of water to a rolling boil.

Blanch the asparagus in the boiling water for 1 minute.

Prepare an ice bath with ice and water.

Transfer the blanched asparagus to the ice bath to stop the cooking process.

Remove the asparagus from the ice bath and place it on a paper towel-lined sheet pan.

Place the asparagus in a resealable bag.

Add olive oil, salt, pepper, and garlic blend to the bag with asparagus and shake to coat.

Add cherry tomatoes to the bag with asparagus and additional olive oil and seasoning, then shake again.

Turn on the grill pan to medium-low to medium heat.

Remove ribeye steaks from the refrigerator to knock off the chill.

Season the steaks with salt, pepper, and garlic from a height for even distribution.

Roll the steaks in the seasoning on the plate for full coverage.

Add olive oil directly to the steaks, coating both sides.

Place the steaks in the hot grill pan, pressing lightly for contact with grill lines.

Give the steaks a quarter turn after 2 minutes for grill marks.

Flip the steaks after another 2 minutes to check for grill marks.

Let the steaks rest while cooking the vegetables.

Add the blanched asparagus and cherry tomatoes to the grill pan.

Cook the vegetables for a few minutes, turning to get grill marks.

Orient the asparagus to one side of the grill pan and the tomatoes to the other.

Transfer the steaks back onto the grill pan and place it in a preheated oven at 350 degrees.

Cook the steaks in the oven for 3 to 5 minutes depending on thickness, using a probe thermometer to check doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens