Grilled Woodfired Ribeyes with Crispy Potatoes
Grilled Woodfired Ribeyes with Crispy Potatoes
That wood-fired steakhouse depth, the smoky crust, the sear that locks in every bit of juice, doesn’t require a hearth or a wood-burning pit. It requires the right seasoning and a grill running at full heat.
Steakhouse crust without a hearth, the trick behind several of our grilling recipes.
Kinder’s Woodfired Blend Seasoning builds the smoke into the steak before it ever touches the grates. Rub it deep into thick ribeyes with a hit of neutral oil, let them sit at room temperature while the grill climbs to 400–450°F, and the hard work is already done. Four to five minutes per side on screaming-hot grates. Those marks aren’t decoration, they’re crust.
This is a full plate: ribeyes, crispy pan-seared potatoes, grilled asparagus. The potatoes get the cast-iron treatment, single layer, hot fat, no stirring until the crust forms. The asparagus goes straight on the grates in the last five minutes of the steak’s cook. Everything finishes at the same time without much coordination required. One grill, one skillet, one complete dinner.
Total time: 40 minutes. It doesn’t look like a weeknight dinner, but it cooks like one.
Know this before you start: this recipe runs on a thermometer, not a clock. Ribeye thickness varies, grill temps drift, and intuition only gets you so far. Pull at 130–135°F for medium-rare, the steak climbs a few degrees under the foil. Rest 5–10 minutes under loose foil. Cut too early and the juice runs onto the board. Cut after resting, and it stays where it belongs.
Flavor First.
Grilled Woodfired Ribeyes
Ingredients
Equipment
Method
- Pat ribeyes dry with paper towels. Rub both sides generously with Kinder’s Woodfired Blend Seasoning. Drizzle lightly with neutral oil and rub in. Let sit at room temperature 20–30 minutes while prepping sides.
- Preheat grill to medium-high heat (400–450°F). Lightly oil the grates.
- Toss asparagus with olive oil, salt, and pepper. Set aside.
- Cook potatoes: heat olive oil or butter in a large cast-iron skillet over medium-high heat. Add diced potatoes in a single layer (work in batches if needed). Season with salt and pepper. Pan-sear 10–12 minutes, stirring occasionally, until golden and crispy outside, tender inside. Remove and keep warm.
- Grill steaks: place on the hot grill. Sear 4–5 minutes per side for medium-rare (internal temp 130–135°F). Avoid moving them too much for great grill marks.
- Grill asparagus: in the last 5–6 minutes of steak cooking, place asparagus directly on grates (perpendicular to avoid falling through). Grill 4–6 minutes, turning occasionally, until tender and lightly charred.
- Rest steaks 5–10 minutes under loose foil. Plate with crispy potatoes and grilled asparagus.
Nutrition
Notes
- Doneness guide: rare 125°F, medium-rare 130–135°F, medium 140°F. A thermometer is your best friend for ribeyes.
- Crispy potatoes need space — don’t overcrowd the skillet. Work in batches if needed. Add a pat of butter in the last 2 minutes for extra richness.
- Grill asparagus thicker spears a minute longer; thinner ones cook fast — don’t walk away.
- Swap ribeyes for NY strip if preferred; use fingerling potatoes halved for easier searing.
- This plate is already a complete steakhouse dinner — add a simple Caesar salad or wedge salad to round it out. Top the ribeyes with compound butter (softened butter with garlic, herbs, and a pinch of Woodfired Blend) for extra richness. A bold Cabernet Sauvignon is the ideal wine pairing for the smoky, savory depth of the Woodfired Blend ribeye.
- Store steak, potatoes, and asparagus in separate airtight containers in the fridge for up to 3 days. Reheat steak in a hot skillet with butter for 2 minutes per side. Reheat potatoes in a skillet or oven at 400°F for 8 minutes to re-crisp. Reheat asparagus in a skillet for 3 minutes.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What makes Kinder’s Woodfired Blend different from regular steak seasoning?
Kinder’s Woodfired Blend is built around smoked paprika, which delivers a deep, smoky quality that mimics wood-fired cooking. Combined with garlic, onion, and pepper, it builds a more complex crust than a basic salt-and-pepper rub, calibrated to make your grill taste like wood chips are in it even when they aren’t.
How do I get crispy pan-seared potatoes without them sticking?
Very hot skillet, enough oil to coat the bottom, and patience. Add potatoes in a single layer, press lightly, and don’t move them for the first 3–4 minutes. Let the crust form, then stir. Don’t crowd the pan, work in batches if needed. A pat of butter in the last 2 minutes adds richness and extra browning.
Can I use a grill pan instead of an outdoor grill for these ribeyes?
Yes. Preheat a cast-iron grill pan over high heat until screaming hot, about 5 minutes. Rub with a thin layer of high-smoke-point oil and proceed with the same sear time. You won’t get outdoor grill smoke, but the Woodfired Blend compensates significantly. Open your windows, it will smoke.
How do I know when the steak is done without a thermometer?
Get a thermometer, a $15 instant-read eliminates the guesswork entirely. If you don’t have one, press the center of the steak: medium-rare feels like the fleshy part of your palm at rest. But the thermometer is the right answer here.
More like this: Steak & Beef Recipes · Game Day Recipes · Kinder’s Recipes
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