Aspen Ridge Natural Beef

Grilled Aspen Ridge Bone-In Rib Eye Steak


Nutrition Profile

Calories: 1,346.0, Total Fat: 81.3g, Cholesterol: 388.3mg, Sodium: 958.3mg, Potassium: 783.1mg, Total Carbohydrate: 16.5g, Protein: 138.4g


  • 2 Aspen Ridge bone-in rib eye steaks, 22-24 ounces each
  • 2 large beefsteak tomatoes, sliced into ¼-inch thick slices
  • 6-8 large asparagus spears, blanched in boiling, salted water for 1 ½-2 minutes, chilled
  • 2 pieces canned heart of palm, slice into ¼-inch rings
  • 2 slices thick smoked bacon, cooked crisp, chopped
  • 2 Tablespoons crumbled blue cheese
  • 2 shallots, minced
  • 1 clove garlic, put through a press or mashed
  • 2 Tablespoons red wine vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon chopped flat leaf parsley
  • coarse salt/black pepper

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  1. Preheat grill to high.
  2. Season rib eye steaks well with coarse salt and fresh cracked black pepper. Set steaks on grill to cook turning from time to time. Cook steaks for approximately 7-9 minutes per side and remove from grill when a thermometer reads 120 F for rare. Let the steaks rest for 10 minutes as it carries over to about 125 F.
  3. While the steak is resting, arrange tomato slices on plates, top with chilled asparagus and hearts of palm slices.
  4. Prepare vinaigrette by mixing together shallot, garlic, vinegar, oil, parsley, salt, and pepper to taste. Drizzle vinaigrette over the tomato, asparagus, and hearts of palm salads. Top with crumbled blue cheese and bacon.
  5. Serve steaks aside salads whole or sliced across the grain into ½-inch thick slices.

Recipe developed by Chef Rick Laakkonen