Grilled Ribeyes & Roasted Garlic BBQ Asparagus
Grilled Ribeyes & Roasted Garlic BBQ Asparagus
Thick-cut ribeye steaks and charred asparagus glazed in Kinder’s Roasted Garlic BBQ Sauce, this is grilled ribeye with asparagus done the right way.
Steak and the side on one fire: the pattern our weeknight dinner recipes keep coming back to.
The ribeyes go on at room temperature, seasoned with Kinder’s Buttery Steakhouse Seasoning, rubbed in well on both sides, not just dusted. That blend carries garlic, butter, and herbs built to work against a hot grill. On direct heat at 450–500°F, 3–5 minutes per side builds a proper crust with grill marks that matter. Pull at 125–128°F with a thermometer, tent under foil, and carryover heat closes the gap to 130–135°F, medium-rare, where the ribeye fat has fully rendered and every bite is what it’s supposed to be.
The asparagus runs the same grill, same time. Same Buttery Steakhouse Seasoning, which matters, one seasoning on both keeps the plate coherent instead of just adjacent. Grill 4–8 minutes, turning occasionally, until you see blistering and the bright green starts to deepen. Two minutes before it comes off, brush Kinder’s Roasted Garlic BBQ Sauce on heavy, flip, and baste again. At grill temperatures the sugars in the sauce caramelize into a glaze that’s sticky, garlicky, and slightly sweet, a flavor bridge between the steak and the side.
Drop a pat of butter on the steaks as soon as they come off the grill, then tent the foil. The Buttery Steakhouse Seasoning’s garlic-herb richness absorbs into the resting juices. Small detail. Shows up in every bite.
Prep is 10 minutes. Total time is 30. The plate doesn’t read that way.
Flavor First.
Grilled Ribeyes & Roasted Garlic BBQ Asparagus
Ingredients
Equipment
Method
- Preheat grill to high (450–500°F) for direct searing, then set up for two-zone cooking. Pat steaks and asparagus dry.
- Brush steaks lightly with olive oil on both sides. Season generously with Kinder’s Buttery Steakhouse Seasoning — rub it in well. Toss asparagus with remaining olive oil and season generously with the same seasoning.
- Grill steaks on hot direct heat 3–5 minutes per side for medium-rare (internal 130–135°F; adjust time for thickness). Move to indirect side if needed to reach desired temp without burning. Rest 5–10 minutes tented with foil.
- Grill asparagus on direct (or medium side) 4–8 minutes, turning occasionally, until bright green with light blistering.
- During the last 2 minutes, brush asparagus generously with Kinder’s Roasted Garlic BBQ Sauce — flip and baste again for a glossy, garlicky glaze. Remove when charred to your liking.
- Plate steaks (whole or sliced) alongside glazed asparagus. Drizzle extra Roasted Garlic BBQ Sauce if desired.
Nutrition
Notes
- Pull early, rest long — Target 125–128°F on the grill. A 5–10 minute rest under foil brings ribeye to 130–135°F, the point where the fat has fully rendered and the texture locks in. Above 145°F the buttery richness the Buttery Steakhouse Seasoning is built around starts to drop off.
- Butter during the rest — Drop a pat of butter on the steaks the moment they come off the grill, then tent with foil. The Buttery Steakhouse Seasoning’s garlic-herb notes absorb into the resting juices and the butter carries them deeper. Ten seconds of effort.
- BBQ sauce goes on last — Apply Kinder’s Roasted Garlic BBQ Sauce only in the final 2 minutes of grill time. The sugars caramelize fast — too early and you get char without glaze, too late and it doesn’t set. Flip once after basting and baste the second side before it comes off.
- Season ahead if you have time — Coat steaks and asparagus with Buttery Steakhouse Seasoning up to 2 hours before grilling and refrigerate. Pull everything 30 minutes before you cook to reach room temperature. The seasoning penetrates the surface without changing the cook time.
- Two-zone setup isn’t optional — Set up a hot direct zone for the initial sear and a cooler indirect zone. Thick ribeyes at 1–1½ inches will often need to finish indirect after searing to reach the right internal temp without burning the crust.
- A baked potato with butter and sour cream completes the steakhouse plate. That’s the obvious move, and it’s obvious because it works.
- For the classic pairing: a wedge salad with blue cheese and crispy bacon. The fat in the blue cheese and the crunch of the bacon hit a different register than the garlic-sweet glaze on the asparagus — they don’t compete, they round the plate out.
- On wine: Cabernet Sauvignon or Zinfandel. Both are built for a beef-heavy, grill-char plate. A Cab’s tannin structure cuts through the Buttery Steakhouse richness; a Zinfandel’s fruit brings out the roasted garlic sweetness in the BBQ glaze.
- Four components — steak, asparagus, potato, salad — and a glass of red. Full steakhouse dinner from a backyard grill.
- Store steak and asparagus in separate airtight containers — they reheat differently and should stay apart. Both keep in the fridge for up to 3 days.
- To reheat the steak: hot skillet with a pat of butter, 2 minutes per side. The crust won’t fully recover, but the interior stays close. Don’t microwave — the texture suffers fast.
- To reheat asparagus: a 375°F oven for 5–8 minutes, or a dry skillet over medium heat. The glaze softens slightly but holds. Skip adding liquid — it washes out the caramelized BBQ coating.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What internal temperature is ideal for grilled ribeye?
Medium-rare at 130–135°F is the target, this is when the fat has fully rendered and the texture is at its peak. Pull the steaks off at 125–128°F and rest tented under foil for 5–10 minutes; carryover heat closes the gap. Above 145°F the characteristic richness starts to fall off and the steak dries out.
Why glaze the asparagus with BBQ sauce instead of just oil?
Kinder’s Roasted Garlic BBQ Sauce applied in the last 2 minutes caramelizes at grill temperatures into a glossy, slightly sweet glaze that plain oil can’t produce. It also creates a flavor bridge, both the steak and the asparagus carry Buttery Steakhouse Seasoning as the base, and the BBQ glaze ties them into the same flavor story on the plate.
How thick should ribeye steaks be for grilling?
At least 1 inch, ideally 1¼ to 1½ inches. Thicker steaks give you enough time on direct heat to build a proper crust before the interior overcooks. Under ¾ inch and the steak hits your target internal temp before a real sear develops, you get grey meat with a thin crust instead of the contrast you want.
Can I make this on a charcoal grill?
Yes. Set up a two-zone fire with one side fully loaded for high direct heat and the other side cooler for indirect finishing. The technique is the same: sear on the hot side, move to indirect if needed to hit the right temp without burning the crust. Charcoal adds a subtle smoke note that works well with the Buttery Steakhouse Seasoning.
Can I prep the steaks and asparagus ahead of time?
Season both up to 2 hours before grilling, cover, and refrigerate. Pull everything out 30 minutes before you cook so it reaches room temperature. Don’t pre-apply the BBQ sauce, that goes on at the grill. Pre-seasoning lets the Buttery Steakhouse Seasoning penetrate the surface without adding to the cook time.
More like this: Grilling Recipes · Summer Grilling Recipes
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