Rib eye

  • Ingredients

    2 steaks à 400g

    2 red onions

    1 tbsp onion marmalade

    1 tsp pepper (fermented)

    200g cherry tomatoes

    2 tbsp olive oil

    1 tsp powdered sugar

    1 bulb of fresh garlic



  • Preparation

    Set the ICON to an indirect temperature of 140 °C. Place the cherry tomatoes on a pizza tray, halve the onions and add them cut side up, sprinkle with powdered sugar. Place on the grid and cook for approx. 80 mins. Remove the tray. Remove the inner rings of the onion with a teaspoon and chop finely. Mix with the onion marmalade and stuff back into the onion. Set aside and cover.

    Place the cut steaks on the grill over the deflector stone and cook slowly until the core temperature reaches 45 °C. You will need a core temperature gauge for this. Now place the steaks on a plate and cover. Set the monolith to direct grilling at 280 °C. Now roast the steaks well on both sides on a cast iron grid. Only leave them briefly on one side at a time so that the steaks do not overcook.

    After grilling, season with salt and pepper and serve with grilled vegetables.

    Enjoy your meal!

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