Grilled Beef with Cabbage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour, and honestly, it's so simple you'll wonder why you don't make it more often. Juicy grilled ribeye steaks paired with tender, tangy cabbage creates this perfect balance of richness and brightness that feels fancy but requires almost no fuss. The cabbage is loaded with vitamin C and fiber, so you're getting something really nourishing alongside that beautiful beef. I love how the apple cider vinegar and honey give the cabbage this incredible depth of flavor without any complicated techniques. It's the kind of meal that tastes like you spent all day cooking when really you've got dinner on the table in under 40 minutes.
Ella x
Ingredients
- 4beef ribeye steaks(6 oz each, room temperature)
- 1 medium headgreen cabbage(thinly sliced)
- 3 tablespoonsunsalted butter
- 1 mediumyellow onion(thinly sliced)
- 3 tablespoonsapple cider vinegar
- 118 mlbeef broth
- 1 tablespoonhoney
- 1½ teaspoonskosher salt
- 1 teaspoonfresh cracked black pepper
- 2 sprigsfresh thyme
- 3garlic cloves(minced)
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Pat the beef steaks dry with paper towels and season generously with salt and pepper on both sides. Let them sit at room temperature for 15 minutes to ensure even cooking.
Tip: Room temperature meat cooks more evenly and develops better crust.
- 2
While the beef rests, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced onions and cook for 3-4 minutes until softened, then add the minced garlic and cook for another minute.
Tip: Don't skip the garlic - it adds incredible depth to the cabbage.
- 3
Add the sliced cabbage to the skillet and stir well to combine with the onions and butter. Cook for 8-10 minutes, stirring occasionally, until the cabbage begins to soften and lightly caramelize.
Tip: Let some of the cabbage touch the pan to develop caramelized edges.
- 4
Reduce heat to medium and add the apple cider vinegar, beef broth, honey, and fresh thyme to the cabbage. Stir to combine and let simmer for 10 minutes until the cabbage is tender and the sauce reduces slightly. Season with additional salt and pepper to taste.
Tip: The mixture should have some liquid but not be soupy when done.
- 5
While the cabbage finishes cooking, preheat your grill to high heat. Brush the grill grates with oil to prevent sticking.
Tip: Clean, oiled grates are essential for great grill marks.
- 6
Place the seasoned steaks on the hot grill and cook for 5-6 minutes without moving them. Flip and cook for another 5-6 minutes for medium-rare doneness, depending on thickness.
Tip: Resist the urge to flip early - this develops a flavorful crust.
- 7
Remove the steaks from the grill and let them rest on a clean plate for 5 minutes, tented loosely with foil to keep them warm.
Tip: Resting allows the juices to redistribute throughout the meat.
- 8
Divide the warm cabbage mixture among four serving plates and top each with a grilled steak. Drizzle any pan juices from the cabbage over the beef before serving.
Tip: Serve immediately while the beef is still warm and the cabbage is at its best.
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