Grilled Bone-In Ribeye with Veggies
Ingredients
Ingredients (Serves 1-2)
- 1 bone-in ribeye steak (1-1.5 inches thick, ~1-1.5 lbs)
- 2 tbsp steak rub
- 20 asparagus spears, trimmed
- 2 sweet bell peppers (any color), halved and seeded
- 1 lb mushrooms (button or cremini), cleaned
- 2 tbsp olive oil
- Salt and pepper, to taste
Mel Chmilar Jr better known as DARKSIDE OF THE GRILL is an award-winning Pitmaster/pit builder, TV personality and bonafide Canadian that grills up in the great white North!
His presence is seen in countless magazine articles, TV programs and everywhere online. This BBQ Personality is best known for his live appearances at events around the world!
From Memphis in May or walking the stage at American royal winning Grand Champion in Key West Invitational to headlining closing ceremony at EGGtoberfest, across the world in New Zealand, Australia and Brazil as an international Pit Master he makes a show and gets the people fired up with his trademark Fire in The Hole!
Spokesman for Alberta Beef, the Canadian Beef Association and the International Farm Fair he has roots deep from farm to table, spending time working with butchers in every country he cooks in taking time to understand the different cuts and products from beef and pork to fishmongers and seafood. He’s also on the Pro cook team for Big Green Egg and a full-time caterer/event host in Alberta. Teaching in person classes and workshops this fire master has seen and cooked it all on a grill, in a smoker or over a live fire!
Preparation
Step 1
**Prep**: Pat steak dry with paper towels. Coat with 1 tbsp steak rub on all sides. Let sit at room temperature for 30-45 minutes. Toss asparagus, peppers, and mushrooms with olive oil, remaining steak rub, salt, and pepper.
Step 2
**Preheat Grill**: Heat BBQ grill to high (450-500°F) for direct heat. Clean and oil grates.
Step 3
**Grill Veggies**: Grill asparagus and peppers for 5-7 minutes, turning occasionally, until tender and lightly charred. Grill mushrooms for 4-6 minutes in cast iron with olive oil until softened. Remove and set aside, keeping warm.
Step 4
**Sear Steak**: Place steak over direct heat. Grill 3-4 minutes per side with lid open for a crust, rotating 90 degrees halfway for grill marks.
Step 5
**Check Doneness**: Use a meat thermometer:
- Rare: 120-125°F
- Medium-rare: 130-135°F (recommended)
- Medium: 140-145°F
- (Remove 5°F below target; it will rise while resting.)
Step 6
**Rest**: Transfer steak to a cutting board and rest for 5-10 minutes.
Step 7
**Serve**: Slice steak against the grain if desired, or serve whole with grilled veggies.
Tips:
- Move steak or veggies to a cooler grill area if flare-ups occur.
- For thicker steaks, after searing, move to indirect heat (lower temp, lid closed) for 2-4 minutes to finish.
- Serve with a baked potato for a complete meal.
