Fire & Grill · American

Grilled Ribeye with Charred Carrots, Mushrooms and Red Onion

4.7 (488 cooks rated this)

A thick, well-marbled ribeye gets a hard sear on a ripping hot grill and rests until juicy and pink throughout. It shares the board with smoky carrots, mushrooms, a wedge of red onion and crisp-tender broccoli, all kissed by the same flames.

Test kitchen note: Take the ribeye out of the fridge 45 minutes before grilling. A steak that starts near room temperature cooks far more evenly from edge to center.