Grilled Buttery Steakhouse Ribeyes & The Blend Veggie Skewers

Grilled ribeyes with veggie skewers — Kinder's Buttery Steakhouse Seasoning crust, The Blend char on the veggies. One grill, done in 60 minutes.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 servings

Course: Main Dishes

Cuisine: BBQ & Grilled

Occasion: Backyard Cookout, Summer Grilling, Weeknight Dinner

3 ribeye steaks 12–16 oz each
3 tbsp Kinder's Buttery Steakhouse Seasoning No Kinder’s? Use instead: 1 tsp garlic powder, ½ tsp onion powder, ½ tsp butter powder, ½ tsp black pepper, ¼ tsp salt, ¼ tsp dried parsley — combined to replicate the blend
4 tbsp olive oil, divided 2 for steaks, 2 for veggies
3 tbsp Kinder's The Blend Seasoning No Kinder’s? Use instead: 1 tsp garlic salt, ½ tsp onion powder, ½ tsp black pepper, ¼ tsp celery salt — combined to replicate the blend
2 bell peppers, washed, seeded, and diced
1 red onion, peeled and diced
2 zucchini, washed and coined
2 summer squash, washed and coined
8 oz crimini mushrooms
Metal or wooden skewers soak wooden ones 30 min

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.

Calories: 720kcalCarbohydrates: 18gProtein: 54gFat: 46gSodium: 760mg

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.

Serving Suggestions

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.

Storage & Reheating

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.

Let us know how it was!