Grilled Rib Eye Steak with Grilled Veggies

Grilled steak and grilled veggies – what more do you need? Make it with USDA Prime, bone-in Rib Eye Steak for a dinner where every bite is flavorful, juicy, and tender.

  • Serves: 2-4 servings
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes


  • 1 large USDA Prime Bone-In Rib Eye Steak, at room temperature
  • 3 large Zucchini, washed/trimmed & cut into thick slices
  • 2 large Portobello Mushrooms
  • 1 large Red Onion, in thick slices
  • 1 1/2 tsp. Fresh Rosemary, finely chopped
  • 1 tsp. Dried Thyme
  • 1/2 tsp. Fennel Seed
  • 1/2 tsp. Ground Coriander
  • 1/4 tsp. Ground Cumin
  • 2 tsp. Garlic Powder
  • 1 tbsp. Unsalted Butter
  • 2 tbsp. Vegetable Oil, divided
  • Salt & Black Pepper


  1. Preheat grill on high for direct heat, and rub steak lightly with vegetable oil. Combine chopped rosemary, dried thyme, fennel seeds, coriander, cumin, garlic powder, 1 teaspoon salt, and 2 teaspoons black pepper in a small bowl. Sprinkle seasoning onto steak and rub in, then flip and repeat. Place steak on preheated grill, and sear on one side without moving for about 4 to 5 minutes, then flip.

  2. Allow steak to cook an additional 4 to 5 minutes without moving, then flip again, turning the steak 45 degrees to get crossed grill marks. Continue cooking, flipping once more or as needed, until steak reaches desired doneness - transfer to a warm plate to rest for at least 10 minutes, and top with butter.

  3. While steak rests, lower heat to medium-high. Season zucchini, portobellos, and red onion with salt and black pepper, and drizzle lightly with vegetable oil. Grill until veggies are tender, about 5 to 7 minutes, flipping occasionally. Slice portobellos, then serve grilled veggies with rested steak.

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