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Posted by on 8 Jun 2015 in Featured, Kamado Joe, Meat | 0 comments

Ribeye, Spring Greens and Mozzarella

Ribeye, Spring Greens and Mozzarella

So this Sunday was as glorious as last Sunday was miserable; it had to be time for Kamado Joe to do what he does best – steak – writes Sandra Tate…First off I wanted to give the grill a good old clean up and that is best done by letting the temperature hit the giddy heights. After a blast of 20 minutes at 400°C + the grill rack was so easy to brush over with a wire brush and the remnants of any discolouration in the dome and sides are gone, gone gone. We then played with the vents to get to a steady 250°C and put in the black iron – flat griddle for vegetables and grill grate for ribeye steaks, leaving them to reach temperature too.

Lunch is now a matter of 5 minutes of preparation time and five minutes of cooking, how good is that?

I don’t care to do anything to steaks other than drizzle with a little olive oil and season with sea salt and a liberal grinding of black pepper. For the vegetables I diagonally sliced a large courgette, trimmed some tenderstem broccoli and asparagus, and washed, trimmed and quartered (lengthwise) a large white of leek. All of these I blanched in salted boiling water for a minute then drained them well. In a large bowl I mixed juice of half a lemon with 2 tbsp olive oil and salt and pepper. I then added the vegetables to the bowl and turn to coat. Have a mozzarella cheese drained, patted dry and torn into pieces ready to add for the final couple of minutes cooking time.


Lid up on Kamado Joe and the seasoned ribeyes hit he grate followed by the spring vegetables spread loosely onto the flat plate. After a minute rotate the steaks by 45° to give a crisscross grill mark and then turn after a further minute – allowing the same routine for the other side. Five minutes of searing is enough to give that satisfying Kamado taste combined with a superbly rare to medium steak. Turn the vegetables too and for the final couple of minutes scatter the mozzarella over them to melt. Serve immediately with sourdough, a scattering of freshly torn garden herbs like mint, rocket, oregano, and a big fat glass of red.

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