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.