Grilled Buttery Steakhouse Ribeyes & The Blend Veggie Skewers
Grilled Buttery Steakhouse Ribeyes & The Blend Veggie Skewers
Thick ribeyes seasoned with Kinder’s Buttery Steakhouse Seasoning. Colorful veggie skewers tossed in Kinder’s The Blend. One grill, one complete dinner that hits like a steakhouse without the bill.
Ribeyes and skewers on one fire means two zones, because the vegetables scorch at the heat the steak wants. Other fire-management cases across the steak lineup.
Ribeye is the right cut for this. The fat cap and marbling mean you want high heat, hot and fast, not low and slow. That heat renders the fat, locks in the crust, and keeps the interior juicy. The 12–16 oz range gives you enough thickness for a proper sear without needing an oven finish.
The key move is the two-zone setup, direct heat for the sear, indirect heat to finish. Sear the ribeyes 4–5 minutes per side, then pull at 125°F and rest under foil. Carryover heat brings them to 130–135°F medium-rare. That’s where ribeye lives, the fat stays butter-soft, the crust stays locked in.
The veggie skewers run the same logic. Direct heat for char, indirect heat for tender. Rotate every 2–3 minutes to get color on multiple sides, then cover and finish. They’ll come off the grill with real char and a clean bite.
On the ribeyes, Kinder’s Buttery Steakhouse Seasoning brings the garlic-herb richness, built for a hot grill. The Blend covers the veggies with layered seasoning that doesn’t drown out the char. Two products, one grill, one complete meal.
This feeds four in 60 minutes. Season the steaks, toss the veggies, thread the skewers. Bring steaks to room temperature before they hit the grill, use a thermometer, and rest properly. Those three details separate a good steak from the one you keep going back to.
Flavor First.
Grilled Buttery Steakhouse Ribeyes & The Blend Veggie Skewers
Ingredients
Equipment
Method
- Preheat grill for direct and indirect cooking (400–425°F direct side). Allow steaks to come to room temperature before cooking.
- Place all diced veggies in a large mixing bowl. Top with 2 Tbsp olive oil and Kinder’s The Blend Seasoning. Toss to coat evenly. Thread veggies onto skewers, staggering the different types.
- Coat steaks with remaining 2 Tbsp olive oil and season generously with Kinder’s Buttery Steakhouse Seasoning, pressing it into the meat on both sides.
- Place steaks over direct heat and sear approximately 4–5 minutes per side, then move to the indirect cooking area and cover the grill. Remove steaks at an internal temperature of 125°F and rest 10–15 minutes under foil.
- Place veggie skewers over direct heat, rotating every 2–3 minutes for an even char. Move to indirect heat, cover, and cook an additional 10–15 minutes. Remove and serve immediately with the grilled ribeyes.
Nutrition
Notes
- Room temperature matters — Pull steaks out 20 minutes before grilling. Cold centers fight even cooking; room-temp meat sears and finishes uniformly.
- Pull at 125°F, not 130°F — Carryover heat under foil does the rest. Pull too late and you’ve already overshot medium-rare before you slice.
- Two-zone skewers — Start veggie skewers over direct heat, rotating every 2–3 minutes to build char on multiple sides. Finish on indirect with the lid closed for 10–15 minutes. That combination gets you tender and charred, not burnt outside and raw inside.
- Stagger dense and soft veggies — Mushrooms and onion need more heat exposure than zucchini. Alternating them on the skewer gives each piece better contact with the grate.
- Soak wooden skewers 30 minutes minimum — Skip this and you’re burning skewers instead of cooking food.
- Rest on a rack if you have one — Resting steaks flat means the bottom side steams in its own juices. A wire rack keeps air circulating underneath.
- Plate one ribeye alongside two veggie skewers per person. The skewers handle the vegetable side and the color on the plate in one shot.
- Garlic bread is the right call — especially pulled over the direct-heat side of the grill for 2 minutes to toast. A loaded baked potato works if you want something more substantial. Either way, keep the sides simple. The ribeye is the main event.
- For wine, a Cabernet Sauvignon or Malbec holds up against the fat and char from the Buttery Steakhouse crust. If you’re skipping wine, sparkling water with lime keeps the palate clean between bites.
- The skewers are flexible on the vegetable side. Cherry tomatoes, asparagus chunks, red cabbage, corn-on-the-cob pieces all work. Cut everything to similar sizes and toss generously in The Blend before anything goes on the skewer.
- Store steak and veggie skewers separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart prevents moisture from the vegetables from softening the steak crust.
- To reheat steak: hot skillet, a knob of butter, 2 minutes per side over medium heat. The goal is warming through without cooking further. Pull at 120°F and let it carry up.
- Reheat veggie skewers in a 375°F oven for 8 to 10 minutes, or a dry skillet over medium heat. They won’t regain the original char, but they’ll be hot and seasoned through.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What temperature should I pull ribeyes off the grill?
Pull at 125°F for medium-rare. Rest under foil for 10–15 minutes, carryover heat brings the internal temp to 130–135°F, which is where ribeye fat stays soft and juicy. Push past 145°F and you start losing that buttery richness.
How do I get even char on veggie skewers without burning?
Two-phase method: start over direct heat, rotating every 2–3 minutes to build char on multiple sides. Then move to indirect heat, close the lid, and finish for 10–15 minutes. Direct heat chars the outside, indirect heat cooks through. That combo gives you tender-inside, charred-outside skewers every time.
Can I use different vegetables on the skewers?
Absolutely. Cherry tomatoes, asparagus chunks, red cabbage, and corn-on-the-cob pieces all work. Cut everything to roughly similar sizes so they cook evenly, toss generously with Kinder’s The Blend and olive oil, and they’re ready to skewer.
Can I make this on a charcoal grill instead of gas?
Yes, and charcoal will give you better char and smoke flavor. Build a two-zone fire, pile the coals on one side for direct heat, leave the other side empty for indirect. Same method: sear the steaks and rotate the skewers over direct heat, then finish everything over the empty side with the lid down.
What’s the difference between Kinder’s Buttery Steakhouse Seasoning and The Blend?
Buttery Steakhouse is built for beef, garlic-forward, herb-rich, with a buttery finish that develops a crust on a hot grill. The Blend is a more versatile all-purpose seasoning with garlic, onion, and a balanced savory profile. Each one is doing a different job: Buttery Steakhouse is the star on the ribeye, The Blend is the supporting player on the veggies.
More like this: Grilling Recipes · Summer Grilling Recipes
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