Char-Broiled Rib Eyes

Six thick rib eye steaks hit the hottest part of the grill while a wire basket full of mushrooms, peppers, onions, tomatoes, and garlic cooks alongside. Everything gets basted with a lemon-butter sauce spiked with hot sauce, and when the steaks come off, the grilled vegetables get piled right on top.

The lemon butter does triple duty: it bastes the vegetables while they grill, glazes the steaks during searing, and finishes as a pour-over sauce on the platter. The lemon zest in the butter adds a citrus fragrance that cuts through the richness of the rib eye fat.

Grill the vegetables first on moderate heat, then move them to the cool side while the steaks sear over the hottest coals.

Pro Tips

• Use a hinged wire grill basket for the vegetables. Loose mushroom slices and onion rings will fall through the grate otherwise.
• Baste frequently. The butter drips cause flare-ups that add smoky char, but only if you’re watching and turning.
• For rare steaks, 5 minutes per side directly over the coals is the target. Add 5 minutes per side for each level of doneness beyond that.
• Let the steaks rest for 5 minutes after grilling before dumping the hot vegetables over them.

Variations

• Add zucchini and corn on the cob to the vegetable basket for a bigger spread.
• Use herb butter (rosemary, thyme, garlic) instead of lemon butter for an earthier flavor.
• Swap rib eyes for New York strips if you prefer a leaner cut with a firmer chew.