Rib-Eye Steak to Die for!
Part of my BBQ journey has been learning about different cuts of meat, and also the different quality you can find in meat. This is true of whether you are eating beef, chicken, pork and so on. Understanding the provenance of your meat, and having a level of confidence in how the animal was treated, and then how the meat from that animal was butchered is now key for me when I purchase produce. I will no longer buy meat from a supermarket. I use my local butcher mostly but if I want something a bit different or special I tend to shop online.
About the Rib-Eye
This Rib-Eye came from Meat Matters. I have known Olly, who owns it, for a few years now but this was my first time trying his meat, and he has a new convert. I was excited about the meat when it arrived (I am strange like that!!!). It looked fantastic uncooked, which always bodes well for when the meat gets cooked. The beef came from West Wales from Holstein and Hereford cows and was then aged in a specialist-controlled environment.
The Preparation and Cook
The first thing I did was take the Rib-Eye out of the fridge about 1 hour before I wanted to start cooking. This is to bring the meat up closer to room temperature. At this point, I also sprinkled them with sea-salt on both sides. Next was boiling the potatoes and lighting the SNS Kettle BBQ, setting it up with a direct and indirect zone. Start by cooking the potatoes in the cast-iron pan. Start these off directly and then move them to the indirect area. At this point add the cast-iron skillet for the broccoli to warm it through. Once the potatoes started to brown I moved the skillet to the indirect area and cooked the steaks. They were cooked for around 9 minutes in total, but these will vary depending on the thickness of your steak. Finally, I added the broccoli and cooked until it started to char and then added the flavoured butter.
I was totally blown away by the quality of the Rib-Eye. It developed a lovely crust and was tender and juicy inside. You can see from the photos below how marbled this was and it produce a rich, buttery and juicy finish. As it should be it was the star of the show. I also love doing New Potatoes like this. You don’t need many and they get a lovely crispy outside – a cross between chips and a roast potato. Last but not least the Brocolli tasted great too. I can struggle with vegetables but chargrilling them and adding the Chipotle Chilli and Paprika flavoured butted really does elevate them.
Rib-Eye Steak with Crispy New Potatoes and Chipotle Chilli Broccoli
- SNS Kettle BBQ
- Cast-Iron Skillet 10"
- Cast-Iron Skillet 8"
- BBQ Tongs
- Rib-Eye Steak
- Sprinkling Sea-Salt
- 150 g New Potatoes
- 50 g Tenderstem Broccoli
- 1 tsp Olive Oil
- 1 tbsp Goose Fat
- 15 g Chipotle Chilli & Paprika Butter
- Take the steak out of the fridge at least 1 hour before cooking, and sprinkle all over with Sea-Salt.
- Chop up your New Potatoes into 1-2cm pieces and place in some salted boiling water for around 10 minutes.
- Whilst your potatoes are cooking, light your BBQ, setting up with a direct and indirect area. Once the potatoes are done, drain and place to one side.
- When the BBQ is ready to cook on, place your 10" skillet over the direct area and add the Goose Fat. When the fat has heated up add your potatoes with a little salt. Keep moving them so you don't burn them. Once they start to brown move them to the indirect area of the BBQ but remember to keep stirring so they don't burn. At this point also add your 8" skillet to the BBQ with the Olive Oil.
- Now for the star of the show. Place the Rib-Eye steak on the direct area of the BBQ. Place the lid on the BBQ and cook for 3 minutes. Placing the lid on the BBQ will prevent any flare-ups.
- Flip the Rib-Eye's and cook for another 3 minutes with the lid on. You will get flare-ups when you take the lid off. Don't let this worry you as the meat can take it. Just make sure you have a long pair of tongs to manage the meat.
- At this point, add the broccoli. Make sure you toss them in the Olive Oil to give them a good covering.
- Cook the Rib-Eye for another 3 minutes. At this stage, I did flip the Rib-Eye a few times and moved them over to the indirect area for the last minute.
- When they hit the temperature you are aiming for (I took these off at 53°C) take them off the BBQ and wrap each one individually in foil to rest.
- Add the butter to the Broccoli and cook for another 3-4 minutes, tossing the Broccoli regularly.
- Remove the New Potatoes and the Broccolli from the BBQ and start to plate up. By this time the Rib-Eye should have been resting for around 5 minutes (I could have probably left it longer). Add some salt and pepper to taste and enjoy!!
- Remember to keep stirring the potatoes throughout the cook to prevent burning them.
- Cook the steak to temperature rather than time. Each piece of meat will be different, so depending on how well-done you like your steak you need to keep an eye on the internal temperature. A key piece of equipment is an instant-read thermometer. It is key to getting your cooks right and also cooking safely.
- The butter is from Abernethy Butter – they have some fantastic different flavours.