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Eat Local North Carolina Beef

Cast Iron Ribeye with Early Summer Vegetables

Course Main Course
Author Recipe by Chef Chris Coleman as Shared with HeidiBillottoFood.com


  • 2 16-18oz local ribeye steaks, grass-fed, preferably bone in, 1 1/2-2 inches thick,
  • ½ stick butter divided
  • 3 cloves garlic smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 local potatoes scrubbed
  • 1 bunch local asparagus woody ends trimmed
  • 2 ears localcorn shucked
  • 8 oz. localcherry tomatoes
  • 1 Tbsp mustard
  • 1 Tbsp good balsamic vinegar


Heat your grill:

  1. If using gas, light one side of the grill over medium. If using charcoal, build your pile of coals to one side.
  2. Place a large cast iron skillet (12-14”) over lit side, and allow to preheat along with the grill for at least 15 minutes.

Season your meat:

  1. Remove steaks from fridge/freezer (see below) and dry thoroughly with paper towels. Season liberally with kosher salt and fresh black pepper.

Cook your steaks:

  1. Once pan is hot (but not smoking) splash in a bit of cooking oil and allow to come up to heat. Carefully place your steaks in pan so they aren’t crowded. If your pan isn’t large enough, you need to do this is batches. If the steaks are touching, they will steam instead of caramelize. Close the lid on the grill. Since only one side is lit, heat will escape quickly.

Be patient and prep the rest of the meal.

  1. Resist the urge to flip, touch, wiggle, or generally do anything to your steaks for at least 3-4 minutes. Meanwhile, prep everything else:
  2. Poke your potatoes with the tip of a knife and microwave until cooked through but not baked potato consistency.
  3. Clean the corn of any silver “hairs” so no one gets the stuck in their teeth.
  4. Cut the tomatoes in half and season with salt and pepper. Allow these to sit for at least 10 minutes so they’ll leach out some of their juices.

Cook everything else

  1. Once the steaks are nicely browned on one side, flip over and add half of the butter, garlic, rosemary, and thyme to the pan. Using a spoon, baste the melted butter and juices over the steaks. Cook steaks until nicely browned on the other side, about 3-4 minutes. Remove steaks from the pan to the unlit side of the grill and allow to cook to desired temp (They should be rare at this point; they will roast over the unlit side of the grill until your desired final doneness). Using your hands, pinch the cooked potatoes into bite sized pieces and place in the roasting pan. Once again, be patient: allow the potatoes to get nice and browned before you move them. You want crispness. Cut asparagus into bite sized pieces and add to the pan along with the corn. Cook for a few minutes until asparagus is just al dente and corn has started to soften up. Add the tomatoes and their juices, the mustard, the balsamic, and the rest of the butter, and stir to combine the pan juices and create a nice glaze over the vegetables. Remove and discard the garlic, rosemary, and thyme. Season everything with salt and pepper.

Rest and slice meat.

  1. While everything else is cooking, and once steaks are cooked to your liking, remove them from the heat (if your grill has a nice side table like mine, place them on a roasting rack set over a tray here. Once veg is cooked you can add any juices that collect in the tray from the beef to the pan as part of the glazed veg….mmmmm beef fat). Allow steaks to rest 5 minutes and then slice and serve over the vegetables in the skillet family style to your closest friends and family.