Master the Art of Pellet Grill Perfection: Umami Bomb Ribeye Honey Butter Asparagus

Why This Duo Works on Pellet Grills

Umami Steak Components

Steak Prep (Serves 2-3)

• 2 bone-in ribeye steaks (1.5" thick, 16-18oz each)
• 3 tbsp BLATOMIC Umami Boost Rub (see below)
• 2 tbsp grapeseed oil
  
  

Homemade Umami Rub:

• 2 tbsp mushroom powder
• 1 tbsp smoked sea salt
• 1 tbsp kombu flakes (crushed)
• 1 tsp black garlic granules
• 1 tsp shiitake powder
• ½ tsp instant espresso
  
  

Honey Butter Asparagus

• 1 lb fresh asparagus (thick spears)
• 3 tbsp cultured butter
• 2 tbsp local honey
• 1 tbsp lemon zest
• ½ tsp chili flakes
  
  

Step-by-Step Pellet Grill Mastery

Phase 1: Steak Setup

1. Prep grill: Preheat BLATOMIC to 225°F using cherrywood pellets
2. Season steaks: Apply rub 45min before cooking (room temp)
3. Smoke infusion: Place steaks on upper rack for 45min
   
   

Phase 2: Reverse Sear

1. Sear station: Increase temp to 500°F (direct heat zone)
2. Sear: 90 seconds per side for crust development
3. Rest: Tent with foil for 10min
   
   

Phase 3: Vegetable Magic

1. Toss asparagus with melted honey butter
2. Grill on indirect heat at 400°F for 6-8min
3. Finish with lemon zest and chili flakes
   
   

BLATOMIC Pro Techniques

Wine Pairing Guide

• Steak: Cabernet Sauvignon with black cherry notes
• Asparagus: Unoaked Chardonnay with citrus undertones
• Combo: Aged Rioja with earthy complexity
  
  

Leftover Makeovers

• Steak: Breakfast hash with fried egg
• Asparagus: Blend into creamy soup
• Bones: Simmer for umami broth base