Cowboy Ribeye Steaks with Vegetable Ragout

➊ Coat the steaks thinly with vegetable oil on both sides and rub generously with the spice mixture. Finally, drizzle with a little bourbon and let rest for a few minutes.

➋ Cut the zucchini lengthways into slices about 1 cm thick, brush with olive oil and season both sides with the SPG spice mix and the paprika powder. Cut the base off a generous amount of 1 unpeeled onion, peel the other onion and cut into thin rings. Quarter the mushrooms and cut the peppers into bite-sized pieces.

➌ Preheat a grill to medium heat (180-200 °C) and set up a direct and an indirect grill zone. Place the steaks and the unpeeled onion over the direct heat and grill for a few minutes on each side, then place in the indirect grill zone and cook until the core temperature reaches 54 °C (medium rare).

➍ Heat a pan and add a little olive oil, then briefly sauté the onion rings and sprinkle with the brown sugar to release the aroma. Then add the pepper and mushroom pieces, season with the spice mixture and thyme and let everything simmer in the pan. At the same time, grill the zucchini slices on both sides.

➎ Finally, add the butter and the unpeeled onion with the strong roasted aromas to the pan, season everything with a little salt, pepper, bourbon and hot sauce. Add the steaks and the zucchini slices, let them cook in the pan for a short while and then serve.