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Grilled Ribeyes & Veggie Skewers

🔥 Elevate your grill game with my latest video: Grilled Ribeyes & Veggie Skewers Perfection! 🥩🌶️ Dive into the art of cooking restaurant-quality steaks right at home. I'm sharing 3 essential tips to achieve that perfect sear and juicy interior every time. Plus, discover how to compliment your succulent ribeyes with vibrant, balsamic-marinated vegetable skewers featuring tomatoes, red onions, bell peppers, mushrooms, and zucchini. 🍅🍄🌽

Whether you're a seasoned grill master or a barbecue novice, these tips will transform your outdoor cooking experience. Light up your charcoal, and let's get grilling! 🍢🔥




  • 2 Chairman's Reserve Platinum Ribeye Steaks from Rouses Market
  • Boudreaux's Prime Beef and Chop Seasoning
  • Assorted vegetables of your choice
  • 2 cloves garlic, minced into a fine paste
  • 1 sprig oregano, minced
  • 2 sprigs thyme, minced
  • 1 tsp Rouses Dijon or Creole Mustard
  • 2 tbsp Rouses Balsamic Vinegar
  • 2 tbsp Rouses Olive Oil
  • Salt and Pepper to taste



  1. Liberally season the ribeye steaks on all sides with Boudreaux's Prime Beef and Chop Seasoning. Allow them to come up to room temperature while you prepare the vegetables.
  2. Wash, dry, and trim/peel the vegetables as needed. Thread them onto heat-safe skewers.
  3. Create the dressing/vinaigrette by combining the minced garlic, oregano, thyme, mustard, balsamic vinegar, salt, and pepper in a bowl. Whisk until the salt dissolves. Gradually drizzle in the olive oil while continuing to whisk until the mixture is fully emulsified. Drizzle this over the skewered vegetables and allow them to marinate.
  4. Light a generous amount of charcoal and wait until the coals are fully ignited and covered with white ash. Spread them to create an even layer, keeping them close to the grill surface. Place the grill grate over the coals and immediately place the steaks on the grill. Rotate the steaks after about one minute and flip after two minutes. Move the steaks around to cook evenly over the hot spots until a crust forms over the entire surface. Grill to your desired level of doneness: ( Remove from heat right before these temps are reached)
    • Medium-rare: 130-135°F (about 4-5 minutes per side)
    • Medium: 135-145°F (about 5-7 minutes per side)
    • Medium-well: 145-155°F (about 8-10 minutes per side)
  5. Remove the steaks from the grill and let them rest for at least 10 minutes before serving. Top with compound butter and allow it to melt while resting. Grill the marinated vegetables over the coals until they are charred and tender.



  • Use a meat thermometer to ensure your steaks reach the desired internal temperature.
  • Remember to let your steaks rest after grilling to allow the juices to redistribute throughout the meat, ensuring a juicier steak.
  • Adjust grilling time based on the thickness of your steaks and the intensity of your grill's heat.

Enjoy your perfectly grilled ribeye steaks and flavorful vegetable skewers!

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