Steaks and

Prep Time:  20 Minutes  |  Cook Time:  Up to 30 Minutes  |  Servings:  4

Ribeye Steaks and Vegetable Kebabs



  • 4 Star Ranch Angus® Beef Ribeye Steaks, cut 1 inch thick
  • 6 small red potatoes, cut in half
  • 3 tablespoons butter, melted
  • 2 medium zucchini or yellow squash, cut into 1-inch slices
  • 1 red bell pepper, cut into 1 1/2 inch-pieces
  • Salt and pepper


  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ground red pepper



  1. Place potatoes in 2 quart microwave-safe dish. Cover and microwave on HIGH 2 to 4 minutes or until just fork tender. Cool slightly.
  2. Combine seasoning ingredients; press half the mixture evenly onto beef steaks. Combine remaining half with butter; set aside.
  3. Alternately thread vegetables on metal skewers.
  4. Place steaks and kebabs on grid over medium, ash-covered coals; brush kebabs with some of the seasoned butter. Grill steaks, uncovered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Grill kebabs about 10 minutes, turning once and brushing with remaining seasoned butter. Season with salt and pepper.

Charcoal Grill Graphic

Grilling Tip

Turn beef only occasionally during cooking. Season with salt after cooking if desired.