Bone-in Ribeyes with grilled Mediteranean vegetable salad

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Memorial Day marks the unofficial start of summer and the kickoff of the barbecue and grilling season.  Here in Southern California we’re fortunate to have just a little bit better weather than most year round.  Alright, we have fantastic weather compared to most throughout the year.  Even though I do grill in the winter, braving the frigid 60 degree weather in my shorts and t-shirt, when it hits Memorial Day there’s just something different about it.  The sun is shining, the days are longer and…oh what the heck does it matter!  It’s a perfect chance to get outside with family and friends; beer in one hand and tongs in the other.  So fire up the Weber, clean the cobwebs off the grill, put on the goofy barbecue apron and get outside and fire some meat.  In case you need some inspiration, here’s my recipe for bone-in ribeyes with warm Mediteranean grilled vegetable salad.  As always…Enjoy!

I started with good thick ribeye steaks about 1 inch thick and 12 ounces each.  I rubbed them on both sides with my own rub(Ken’s Kick*** Rub).  You can use mine, it’s included in the recipe below or use your own.  Then I let them rest until they were room temperature.  That’s important-never cook cold meat.  I set aside and went on to cutting the vegetables.

These veggies were just begging to be grilled.  I had 16 cherry tomatoes about a pound, 1 red bell, 1 yellow bell, 1 large sweet yellow onion, 1/2 can of pitted black olives halved, fresh oregano from our garden, feta cheese, olive oil and sherry venegar.  All set!

I cut the onion into thick slices, cut the bell peppers into quarters and seeded and then skewered the tomatoes.  I dressed them with some olive oil and a pinch of kosher salt then onto a medium hot grill till nicely charred about 10 minutes.  The tomatoes will take less time; you just want the skin to blister.

I roughly chopped the vegetables and added 1 tablespoon fresh oregano, 1/2 cup black olives halved, 1/4 cup feta cheese.  I whisked together 1 tablespoon sherry vinegar and 1 tablespoon olive oil then tossed the vegetables with the dressing.

Here’s the finished salad.  Sorry the pictures a little blurry but it tastes fantastic.  Now on to the steaks.

Grilled Bone-in Ribeyes with Ken's Custom RubI grilled the steaks on high heat for 2 minutes then rotated them 1/4 turn and grilled another 2 minutes before turning them and repeating the steps.  This gave them the nice grill marks you look for.  Total cook time will vary from 8-10 minutes depending on your heat.  This will ended up a nice medium rare.

This is the finished steak after letting it rest for 10 minutes.  I hope this gives you a reason to get out and grill over the long weekend.  Enjoy and stay safe!

Grilled Bone-in Ribeyes with warm Mediteranean vegetable salad
Prep time
Cook time
Total time
This is the perfect reason to fire up that grill. The mouthwatering steak pairs wonderfully with the bold grilled salad.
Recipe type: Main, side, salad
Serves: 4
  • 2 1 inch thick bone-in ribeyes about 12 ounces each
Ken's Kick*** Rub
  • 3 tablespoons smoked paprika
  • 2 tablespoons New Mexico chile powder(or any mild)
  • 1 tablespoon ancho chile powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground coriander
  • ½ teaspoon dry mustard
  • 2 teaspoons kosher salt
  • 2 tablespoons brown sugar
  • ¼ teaspoon fresh black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dry oregano ground between your fingers(preferable Mexican oregano)
Grilled vegetable salad
  • 1 red bell pepper quartered and seeded
  • 1 yellow bell pepper quartered and seeded
  • 1 large sweet onion cut into thick slices
  • 16 cherry tomatoes about 1 pound
  • ½ can pitted black olives cut in half
  • 1 tablespoon fresh oregano chopped
  • ¼ cup feta cheese
  • 1 tablespoon sherry vinegar or balsamic
  • 2 tablespoons olive oil divided
  • Kosher salt
  1. Start by mixing all the rub ingredients together. Coat both sides of the steak and let rest to come to room temperature.
  2. Heat your grill to medium. Skewer the tomatoes then rub 1 tablespoon olive oil over the tomatoes, onion and bell peppers. Grill the vegetables till they have a nice char about 10 minutes turning as needed. Remove to a bowl.
  3. Turn the grill to high. Roughly chop the grilled vegetables and return to the bowl. Add the olives, oregano and feta cheese. Whisk together the vinegar and remaining 1 tablespoon olive oil. Add to the vegeatable salad and toss to coat. Season with kosher salt. Cover and keep warm.
  4. Put the steaks on the grill and cook 4-5 minutes per side rotating ¼ turn after the first 2 minutes on each side. This will give you the diamond grill marks on your steak. Let rest 10 minutes before slicing. Enjoy





Bone-in Ribeyes with grilled Mediteranean vegetable salad — 2 Comments

  1. That chicken looks awesome. I prepare game hens that way but never knew the technical term for it.

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