One of my favorite meals is a grilled ribeye steak with asparagus. Something about that combination feels balanced and satisfying. The fattiness of the ribeye steak pairs well with the bitter notes of the asparagus and helps balance the overall meal. Plus its just a classic combination that I always find my self going back to.
Choosing the right steak
When shopping for steak, especially ribeye, don’t just grab the first one you see. Really take the time to inspect it and choose wisely. There are a few things to consider when picking the right ribeye.
- Choose a steak with good intramuscular fat, it should be well marbled.
- Look for a steak that has a nice rib cap or spinalas. That is the best tasting and most tender part of the ribeye.
- Make sure you steak is at least an inch thick. A thicker steak is easier to cook properly and will not quickly overcook giving you time to sear, grill, and smoke if desired.
I received these ribeyes and get a lot of my meat from Vermont Wagyu. They have some of the highest quality and best tasting beef I’ve ever had.
Make sure to try this Coffee Crusted Ribeye steak with grilled corn if you are looking for another exciting and flavorful steak recipe.
Cooking the ribeye and asparagus
Season your ribeye steaks with a good steak rub. For these steaks I used Steak Rub from Fire and flavor. If you can’t get your hands on any, kosher salt, pepper and garlic powder is a great option. Make sure you season both sides, including the edges. Then let the steaks sit out until they come to room temperature.
While your steaks are coming up to room temp, get your charcoal grill nice and hot. Throw in a handful of pecan wood chips (my favorite) just before searing your steaks. Sear the steaks over the hot charcoal, flipping occasionally to get a nice sear on both sides.
I like to cook my steaks to 130° F and then rest for 10 minutes. This gives me a nice medium rare doneness but if you like it medium, cook them to 140° F . Anything more is just wrong!
While the steaks are resting coat your asparagus with olive oil and season with the same seasoning you used prior on the ribeyes. Place the asparagus directly over the charcoal and flip a few times until they have softened through. This should take around 10 minutes or so.
To finish the asparagus I squirt a little lemon juice and top with fresh parmesan cheese and some black pepper. It’s so good!
Remember to cut your steak against the grain and enjoy this classic but delicious meal! If you are looking for a good side to go with this, our Jalapeño, cheddar and honey cornbread would be perfect.Print
- 2 8 oz ribeye steaks
- 2 tablespoons of Steak Rub from Fire and Flavor
- 1 tablespoon of olive oil
- 1 bunch of asparagus
- 1 teaspoon of lemon juice
- 1/4 cup of shredded parmesan cheese
- 1 teaspoon of cracked black pepper.
- Season the ribeye steaks with Fire and Flavor’s beef rub or you can use salt, pepper, and garlic powder.
- Let the steaks come up to room temperature and get your charcoal grill nice and hot
- Throw in a handful of pecan wood chips and grill directly over the charcoal, flipping occasionally to get a nice sear on both sides.
- If the steaks are thin, continue flipping back and forth until the steak reaches 130°F (For medium rare)
- If the steaks are thicker, finish on indirect heat until your desired temperature then remove
- Rest the steaks for 10 minutes
- While the steaks are resting, coat the asparagus with olive oil and season with the same seasoning you used for the steaks. Then grill directly over charcoal until they are cooked through. (About 10 minutes)
- Top the asparagus with a little shredded parmesan cheese, some freshly squeezed lemon juice and a few cracks of black pepper.
- Slice your ribeye steaks against the grain and enjoy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American