Cedar-planked rib eye steak
These Ribeye steaks are given a quick sear on the grill and finished over a bed of onions on a smoking cedar plank. To take these to the next level they are topped with sautéed bacon and mushrooms and then finished with some fire butter. This delicious butter is infused with garlic and thyme.This handcrafted fire tonic is packed full of immune boosting ingredients and delivers a delicious flavour like nothing you have experienced. Get ready to take your taste buds on an adventure with this easy, nutritious, and delicious meal.
- Cedar Grilling Plank
- 2 grass fed rib eye steaks
- ½ onion, cut into thin rings
- 5 Baby Portabellao Mushrooms, sliced thin
- 2 slices Bacon, diced
- 4 Tbsp. Grass fed Butter
- 2 cloves Garlic, halved
- 2 sprigs fresh Thyme
- Salt & Pepper
Soak Cedar grilling plank in warm water for 15 minutes.
Preheat grill to medium high heat.
Add diced bacon to a cast iron skillet and cook until crisp. Once crisp, add diced mushrooms and cook until caramelised, then season with salt and pepper keeping warm over indirect heat.
Begin charring plank while quickly searing both sides of the ribeye steaks. Place a bed of thinly sliced onions on plank and top with steaks. Cover and cook 10-12 minutes or until desired level of doneness.
Add butter garlic and thyme to a pot and bring to simmer allow to cook for a few minutes to infuse flavours.
When steaks are finished cooking top with sautéed bacon mushroom mixture and then drizzle with fire butter. Enjoy!