Pan-Seared Steak
with Roasted Vegetables
A bold, flame-kissed meal made for the outdoors — cooked to perfection on your Ringg Outdoor burner kit.
Why Cook This on a Ringg Outdoor Setup?
Taking steak outdoors transforms the experience entirely. The Ringg Enameled Pan is a natural fit for this recipe — its wide, shallow surface gives you maximum searing area for your steaks, while its even heat distribution means every inch of the pan reaches the same temperature, so you get a consistently deep, golden crust every time.
Unlike traditional cast iron, the enamel coating requires no pre-seasoning and is effortless to clean after cooking. And when you’re done? Bring the pan straight to the table — its glossy finish looks just as good as the food on it.
Paired with any Ringg Outdoor burner kit — from the portable Chef Series Compact Kit the foldable Black Series Classic Kit to the powerful Flame Series Pro Kit — you have precise, high-BTU flame control that delivers the intense, consistent heat a great sear demands.
Instructions
Set Up Your Ringg Burner
Set up your Ringg Outdoor burner kit on a flat, stable surface outdoors. Connect the regulator and gas hose to a butane or propane gas source, and use the windshield to protect the flame. Light the burner and let it preheat on medium-high for a few minutes.
Cook the Vegetables
Drizzle olive oil into your pan and bring to medium heat. Add broccoli, carrots, and bell pepper. Season with garlic powder, herbs, salt, and pepper. Cook for 12–15 minutes until caramelizing. Add zucchini and tomatoes for another 5–7 minutes. Push to the outer rim once tender.
Prepare & Sear
While vegetables cook, pat steaks completely dry. Season generously. Turn burner to high, add oil to the center, and sear steaks for 3–4 minutes per side. Add butter, garlic, and herbs; baste the steaks continuously as the butter foams.
Rest & Serve
Transfer steaks to a cutting board for 5 minutes. Give vegetables a quick toss over low heat. Nestle steaks back into the pan, spoon over the herbed juices, and serve immediately.
Cooking Guide
Internal temperatures for steak:
- Rare: 120–125°F
- Medium-Rare: 130–135°F (Recommended)
- Medium: 140–145°F
- Well-Done: 160°F+
Perfect Outdoor Sear
Serving Suggestions
Serve directly from the Ringg pan at the center of the table with crusty sourdough bread to soak up the herbed butter. A bold red wine — Cabernet Sauvignon or Malbec — pairs beautifully with the char and richness of the dish.
