Truffle Trove butter ribeye with caramelised cheese shards and bitter-leaf salad
Fire up the Kamado Joe for the ultimate steak dinner. Thick-cut ribeye is reverse seared for a perfectly blushing centre, then finished with a rich Truffle Trove butter that slowly melts over the meat, coating every slice. Served alongside a crisp...
Fire up the Kamado Joe for the ultimate steak dinner. Thick-cut ribeye is reverse seared for a perfectly blushing centre, then finished with a rich Truffle Trove butter that slowly melts over the meat, coating every slice. Served alongside a crisp radicchio and chicory salad, topped with golden shards of nutty Red Storm cheese. Perfect for summer entertaining, special occasions or taking steak night to the next level.
- Pat the steaks dry and sprinkle salt generously over both sides. Leave to rest on a rack to draw out the moisture. Meanwhile, make the Truffle Trove butter, place the softened butter in a bowl and add the grated Truffle Trove and seasoning. Mix thoroughly until the cheese is evenly incorporated.
- Spoon the butter onto a sheet of baking paper and shape it into a log. Wrap tightly, twist the ends and refrigerate for at least 30 minutes until firm.
Set up the Kamado Joe for indirect cooking at 120–130°C, with heat deflectors in place. - Place the steaks on the grill over indirect heat. Close the lid and cook gently until the internal temperature reaches 45–47°C for medium rare. This should take around 25–35 minutes, depending on the thickness of the steaks.
Remove the steaks from the grill and leave them to rest loosely covered while you increase the heat. - Remove the heat deflectors and open the top and bottom vents fully to get the grill to searing temperature, approximately 300°C or above.
While the grill heats, make the cheese shards. Place the flat-top griddle over the grill. Scatter small, thin piles of grated Red Storm onto the dry griddle, leaving space between each one. - Allow the cheese to melt, bubble and turn deep golden around the edges. Remove from the heat and allow the cheese to cool. When the cheese has hardened, lift each piece with a thin metal spatula and transfer it to a sheet of baking paper. Set aside.
- For the salad dressing, whisk together the olive oil, sherry vinegar, Dijon mustard and honey. Season with salt and black pepper.
- Place the radicchio and chicory in a bowl along with the walnuts, but wait to dress the leaves until just before serving.
- Once the grill and griddle are fiercely hot, return the steaks to the direct heat. Sear for 45–60 seconds on each side, turning regularly, until a caramelised crust has formed.
- Remove the steaks when the internal temperature reaches 52–54°C for medium rare. Transfer them to a board and immediately top each one with a thick slice of the chilled Truffle Trove butter. Place a hot coal over the butter and allow it to melt all over the steaks.
- Rest for 10 minutes while you dress the radicchio and chicory lightly with the vinaigrette. Divide between serving plates and scatter over the crisp Red Storm shards like cheese croutons.
- Slice the steaks against the grain and serve reverse-seared ribeye alongside the salad, spooning the melted Truffle Trove butter and steak juices over the meat.
- Pat the steaks dry and sprinkle salt generously over both sides. Leave to rest on a rack to draw out the moisture. Meanwhile, make the Truffle Trove butter, place the softened butter in a bowl and add the grated Truffle Trove and seasoning. Mix thoroughly until the cheese is evenly incorporated.
- Spoon the butter onto a sheet of baking paper and shape it into a log. Wrap tightly, twist the ends and refrigerate for at least 30 minutes until firm.
Set up the Kamado Joe for indirect cooking at 120–130°C, with heat deflectors in place. - Place the steaks on the grill over indirect heat. Close the lid and cook gently until the internal temperature reaches 45–47°C for medium rare. This should take around 25–35 minutes, depending on the thickness of the steaks.
Remove the steaks from the grill and leave them to rest loosely covered while you increase the heat. - Remove the heat deflectors and open the top and bottom vents fully to get the grill to searing temperature, approximately 300°C or above.
While the grill heats, make the cheese shards. Place the flat-top griddle over the grill. Scatter small, thin piles of grated Red Storm onto the dry griddle, leaving space between each one. - Allow the cheese to melt, bubble and turn deep golden around the edges. Remove from the heat and allow the cheese to cool. When the cheese has hardened, lift each piece with a thin metal spatula and transfer it to a sheet of baking paper. Set aside.
- For the salad dressing, whisk together the olive oil, sherry vinegar, Dijon mustard and honey. Season with salt and black pepper.
- Place the radicchio and chicory in a bowl along with the walnuts, but wait to dress the leaves until just before serving.
- Once the grill and griddle are fiercely hot, return the steaks to the direct heat. Sear for 45–60 seconds on each side, turning regularly, until a caramelised crust has formed.
- Remove the steaks when the internal temperature reaches 52–54°C for medium rare. Transfer them to a board and immediately top each one with a thick slice of the chilled Truffle Trove butter. Place a hot coal over the butter and allow it to melt all over the steaks.
- Rest for 10 minutes while you dress the radicchio and chicory lightly with the vinaigrette. Divide between serving plates and scatter over the crisp Red Storm shards like cheese croutons.
- Slice the steaks against the grain and serve reverse-seared ribeye alongside the salad, spooning the melted Truffle Trove butter and steak juices over the meat.
