- 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
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.
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.
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.