Hello, dear readers, the weekend is almost upon us and I am back with a new feature in the world of Burton Living, we will be sharing with you some of our favourite recipes, which can be cooked to perfection on our range of Kamado Joe’s and Outdoor Kitchens, so please look out for those posts to come!
But today, I will be revisiting a good friend of ours: Blackthorn Sea Salt, who we are once again collaborating with and if you are fortunate enough to remember way back to an earlier blog, where I spoke about the magic of this exquisite, Scottish, sea salt that will enhance the flavour of any dish.
If you do remember, you’ll be well aware that I included a little treat for you all: that was the lovely winter warmer of a Cullen Skink recipe but if you cannot recall such, please feel free to take a look back at: https://tinyurl.com/3s2h8eb2 but now as we fully embrace the heat of the Summer.. (Or running from it under some shade..) I feel it’s time we embraced the wonder of those culinary beasts: Kamado Joe’s and showcased a delicious Summer dish (and with plenty more still yet to come in the future)
Ladies and gentlemen, I give you: Blackthorn Crusted Ribeye Steak.
Before we make the magic happen, it’s important that we make sure we have all the important ingredients necessary to bring this delicious recipe to life!
You will need:
2 large ribeye steaks, roughly 1.5/2 inches thick. (If you’re looking for high quality meat with exceptional taste, we recommend our good friend: Magness Farm Butcher’s .. They’re based just beside our showroom!)
2 tablespoons Blackthorn sea salt.
1 tablespoon of course, cracked black pepper.
2 cloves of garlic, minced.
1 tablespoon of olive oil.
1 tablespoon of fresh rosemary, chopped finely.
1 tablespoon fresh thyme, chopped finely.
2 tablespoons of unsalted butter.
Lemon wedges, for serving.
Once we have all our ingredients, it’s time to get cracking!
First, it’s important that you prepare and set up your Kamado Joe, being sure to set such up for direct grilling and preheat your Joe to 260°C (500°F).
This will help to create an attention grabbing sear on those succulent steaks.
Now once those steaks have set on the side and reached room temperature, it’s time to prepare the crust (or rub) that you are going to season those steaks in.
In a small bowl, combine the Blackthorn sea salt, cracked black pepper and minced garlic, as well as the chopped rosemary and thyme and mix together roughly.
Now it’s time to get intimate.. (No, not with your partner, there’s no time for that!) but with those all important steaks.
Be sure to coat both steaks evenly and massage in the olive oil (this will help the crust/rub to stick) and once both sides have been generously coated, it’s time to apply that crust we prepared earlier, making sure to apply such to both sides as well as pressing the seasoning into the meat itself, helping to keep that flavour right where it should be.
Your Kamado Joe should now be up to temperature (Be sure to ‘Burp’ it first before opening the Dome fully, we don’t want any nasty injuries, especially not since you’re so close to enjoying the fruits of your labour).
For now, it is time to sear those steaks!
Carefully place the steaks directly onto the grill grates, making sure to sear each side for roughly about 3 - 4 minutes per side, or until a beautiful crust develops before your very eyes!
Use a meat thermometer (we sell these in the showroom and online, so you have no excuses not to own one!) to check the internal temperature of your meat; we suggest you aim for at least 54°C (130°F) for medium rare (which we feel is the prime way to enjoy a steak!)
Now it’s time for a rest (No, not you! But soon..)
Carefully remove both steaks from the grill and place them on a cutting board, allowing them to rest for about 5 - 10 minutes, which will allow those juices to find their way, enhancing the flavour within.
Whilst those steaks are resting on the side, melt the two tablespoons of unsalted butter in a small heat proof pan.
Now this process won’t take very long, as Kamado Joe is remarkably well known for it’s heat retention properties and once your butter has melted entirely, slowly and carefully drizzle the butter over the rested steaks (This will add a further richness to your dish).
It’s the moment you’ve finally been waiting for!
Simply slice the steaks against the grain and serve with a lemon wedge (which makes for a fresh, zesty finish, you’ll be surprised with just how good it all tastes once combined in your mouth!).
Now it’s time to sit back, relax and enjoy your perfectly crusted, Blackthorn crusted ribeye steak, cooked on your ever so trusty, Kamado Joe!
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