This is one of my favourite things to cook over wood fire. It’s SUPER aromatic as it cooks and is a real show stopper if you’re into impressing onlookers with your BBQ skills. I really love the umami hit Geo Watkins Mushroom Ketchup gives to the shallots. There’s also something really primitive and special about using the skins of the shallots as a means of steaming them (zero need for foil). IMHO Rib-eye is the ideal cut for this dish. The fat and marbling is perfectly rich and buttery and really compliments the shallots. I was feeding 2 hungry chaps as we made this and served it simply on a large chopping board.
- INGREDIENTS TO GET READY
- 1 X thick cut rib eye
- 1 x TBSP Geo Watkins Mushroom Ketchup
- 3 Banana Shallots (halved lengthways)
- 1 Knob of butter
- Thyme and rosemary for basting
- PUT IT TOGETHER
- 1. 1. Flash fry the Rib eye in a screaming hot cast iron skillet (I cooked mine on a wood
- 2. fired grill though). Cook to your preferences - I like a nice medium rare
- 3. 2. Add butter and herbs to pan and baste steak
- 4. 3. Let the steak rest for 10 mins on a chopping board (this is crucial for locking in the
- 5. juices)
- 6. 4. Add the shallots (still in their skin), skin-side down to the griddle/pan
- 7. 5. Drizzle Geo Watkins over the shallots as they cook (deeply inhale that wonderful
- 8. aroma too)
- 9. 6. Turn the Shallots over and cook for 5 or so minutes
- 10. GEO WATKINS Steamed Banana Shallots, with Steak. 3
- 11. 7. Serve steak and shallots simply as is or with a fresh and peppery side salad.
- 12. 8. Enjoy!