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- 400 g aged beef ribeye
- “Texas Gold” seasoning mix
- 2 tablespoons ghee butter
- A few garlic cloves
- A sprig of fresh rosemary
- A sprig of fresh thyme
- 4 small potatoes
- 6–8 fresh radishes
- A bunch of asparagus
- Salt, Pepper
- Fresh parsley
- Fresh dill
Ingredients
Recipe
- Prepare the Kamado BONO grill for direct cooking by lighting the charcoal and placing the stainless steel grates. Wait until the temperature rises to 200–220°C. Adjust the top and bottom air vents to maintain an even temperature.
- Place a cast iron skillet on the grill and heat it thoroughly. Cut the beef ribeye into large cubes and sprinkle with the “Texas Gold” seasoning blend. Melt a couple of tablespoons of butter in the skillet, sauté the garlic, add a sprig of rosemary and a sprig of thyme, then add the beef. Cook for several minutes, turning frequently to brown the meat evenly on all sides.
- In a separate pan, sauté diced potatoes in ghee butter. Once softened, add radishes and asparagus, seasoning with salt and pepper. Before serving, combine the vegetables with the beef in the skillet and mix well. Garnish with fresh herbs.
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3 h +
4
2/3
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3 h +
4
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0 - 30 min
4
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1 - 2 h
4
2/3
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1 - 2 h
3
1/3
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30 - 60 min
4
3/3
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1 - 2 h
2
2/3
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30 - 60 min
2
1/3
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0 - 30 min
2
1/3
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See the recipe
1 - 2 h
4
2/3
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See the recipe
3 h +
4+
3/3