Rib-Eye Steaks with Smoked Garlic

Monster rib-eye steak served with roasted vegetables

Sometimes a simple meal with friends can be just as memorable as an extravagant event. Last night we feasted on monster rib-eye steaks with smoked garlic, cooked on a large Big Green Egg, with vegetables roasted on the minimax. Served with some lovely red wine, these were about the best steaks we have cooked.

And by “we”, I mean my wife. 🙂
Continue reading“Rib-Eye Steaks with Smoked Garlic”

Rib-Eye Steaks with Smoked Garlic

30 mins preparation
15 mins cooking
Easy
4 servings
Roasted mushrooms and tomatoes
Triple cooked duck fat chips
San Rocco Ripasso

Equipment

Other than the Big Green Egg, you’ll need:

  • Pastry brush
  • Small bowl
  • Kitchen foil
  • Sharp knife
  • Chopping board
  • Long cooking tongs

Ingredients

  • Four large (monster) thick rib-eye steaks
  • Butter
  • Sea salt
  • Black and red pepper
  • Smoked garlic cloves
  • Smoked salt (optional)
  • Olive oil

Method

  1. Two hours before cooking, rub the rib eyes with sea salt and pepper. Store at room temperature out of reach of cats.
  2. Big Green Egg (BGE) set-up is direct cooking, preferably using a cast iron grid (pictured above).
  3. Add in some fresh charcoal, light the charcoal. Get the BGE up to 550°F/288°C.
  4. Whilst the BGE is coming to temperature, finely chop (or blend) the smoked garlic cloves. Mix with a little olive oil (and optionally smoked salt) to form a textured paste. Set aside.
  5. Once the BGE is at temperature, leave it for 10 minutes to get some heat into the grid. Keep the temperature constant.
  6. Open the dome and lay the rib eyes on the grid. Close the dome for two minutes.
  7. After two minutes, open the dome, flip the rib eyes, close the dome.
  8. Repeat above step two more times for a total of eight minutes cooking.
    • On the last flip, add a knob of butter on top of each rib-eye.
  9. Open the dome, coat the top of the rib eyes with garlic paste, close the dome for one minute.
  10. Remove the rib-eyes and double wrap them in kitchen foil for 4-5 minutes.
  11. Serve with roasted vegetables – mushrooms, tomatoes.

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