Ribeye Steak “Bone In” & Sweet Taters
Ingredients
for 4 people
• 1 US ribeye steak (approx. 1 to 1 ½ kg
and 3 ½ to 4 cm thick,
dry-aged on the bone)
• Salt flakes
• 1 tbsp chili sauce
• ½ tbsp tonka bean, finely ground
For the Sweet Taters:
• 4-6 small sweet potatoes
• 1 pack of sea salt
• 1 piece of butter
For the blackberry tomatoes:
• 200 g blackberries
• 12 cherry tomatoes,
in different colors
• 1 tbsp lemon thyme, finely chopped
• 3 tbsp BBQ sauce
preparation
Trim the steak and cut the fat crosswise, spread a very thin layer of chili sauce on it and season with salt and tonka bean. The chili sauce acts as a "glue" for the spices and ensures good caramelization.
Grill the steak backwards by setting the ceramic grill to 140 °C in the indirect setup. Grill the steak for around 35 minutes until it reaches a core temperature of 48 °C. Then remove from the grill and leave to cool for around 10 minutes. Turn after 5 minutes so that it can cool as evenly as possible. Then prepare the ceramic grill for direct grilling and equip it with a cast iron grate. Heat to 250 °C and grill the steak on each side for around 2 ½ minutes.
Put the sweet potatoes in a bowl filled with sea salt and place on the grill. Cook at 180 - 200 °C for about 1 hour, so that the flesh becomes very soft. Then cut the skins of the sweet potatoes with a knife and put a piece of butter on each potato. Season with salt and pepper.
For the blackberry tomatoes, quarter the cherry tomatoes and place them in a fireproof bowl or pan with a little butter. Add the blackberries and simmer with the BBQ sauce and lemon thyme. Season with salt and pepper and serve with the steak and baked sweet taters.
FIRE&FOOD Ceramic Grill Bookazine
