Ingredients
Equipment
Method
- Preheat grill for high-heat direct (450-500 degrees F) and indirect (no flame) cooking areas.
- Coat steaks generously on both sides with Kinder's Buttery Steakhouse Seasoning (about 1 Tbsp per steak). Set aside while grill heats up.
- Brush zucchini spears, squash spears, and corn cobs with olive oil, then coat evenly with the remaining 2 Tbsp Kinder's Buttery Steakhouse Seasoning.
- Place steaks over direct high heat. Sear 3-4 minutes per side until a deep crust forms. Move to indirect heat, close the grill, and cook until steaks reach an internal temperature of 130 degrees F for medium-rare. Remove and let rest 10-15 minutes before serving.
- When steaks move to indirect heat, place corn cobs over the direct heat area. Rotate every 3-4 minutes for even charring -- about 4 rotations total. Kernels should be tender to a knife poke. If more time is needed, move corn to indirect heat and continue cooking until done.
- While steaks rest, place zucchini and squash spears flesh-side down on the indirect heat area. Grill 2-3 minutes until grill marks form and a slight char develops. Flip skin-side down and cook another 2-3 minutes. Remove when flesh is tender but skin still holds its shape -- watch closely, these cook fast.
- Arrange rested steaks alongside grilled corn and vegetables on a large serving platter.
Nutrition
Notes
- Press the seasoning in — Don't just sprinkle Kinder's Buttery Steakhouse Seasoning on the steaks — press it firmly into both sides so it adheres before the steak hits the grate. A thick, even coat is what builds a genuine crust.
- Don't touch the steaks — Once the ribeyes hit direct heat, leave them alone for the full 3-4 minutes. Crust needs contact time. Move them too early and you tear the sear.
- Stagger the vegetables — The corn goes on when the steaks move to indirect heat and takes about 12-16 minutes total. The zucchini and squash go on last — 2-3 minutes per side is all they need. Get the timing wrong and the vegetables go mushy.
- Rest is not optional — A ribeye cut before it rests loses most of its accumulated juices. Give it the full 10-15 minutes covered loosely with foil. Every slice will stay juicy from edge to center.
- Compound butter finish — Melt a pat of herb butter over the steaks while they rest. Softened butter worked with fresh herbs and minced garlic, set on that Kinder's crust — it disappears into the steak and adds the kind of richness you'd get at a steakhouse finishing station.
- Let the platter do the presentation work. Set the rested steaks whole on a large cutting board, then arrange the corn and vegetable spears around them before you slice. That board drop is the visual — the crust color on the ribeyes, the char on the corn, the grill marks running across the zucchini and squash.
- Slice the steaks against the grain into half-inch strips at the table. Fan the slices across the platter with the corn and vegetable spears alongside. The fat rendered into those slices; don't hide it.
- Round out the plate with garlic bread to pick up any juice from the board, or a simple arugula salad with shaved Parmesan and a squeeze of lemon. The bitterness cuts the richness of the ribeye. The vegetables are already there — you don't need much else.
- Refrigerate steak and vegetables separately in airtight containers for up to 3 days. The steak holds better than you'd expect.
- Reheat the steak in a skillet over medium-low with a pat of butter, covered loosely, until just warmed through — about 2-3 minutes per side. Skip the microwave. The texture on a reheated ribeye is already a compromise; the microwave makes it worse.
- Cold leftover steak sliced thin goes directly into a quesadilla with the grilled vegetables and a drizzle of hot sauce. The Kinder's seasoning on both components means the quesadilla is already built — don't oversalt.