MEAT RECIPE

Rib Eye Steaks & Garlic Scapes

I love steak on the fire, it's become a staple on my menu since moving to the USA, especially as lamb is not so easy to find. Steak and fire just go so well together, it's a match made in heaven! I suggest you gather some extra dollars and spend the money to buy good quality meat, and in honour of this meat cook it over some delicious almond wood (and if you can, serve it with a silky-smooth Syrah wine).

Photography: Tory Lynn

Ingredients

3 nice rib eye steaks 

6 blocks of butter  

Garlic scapes (a handful), scapes are only available late spring and early summer, and are nutty in flavour 

Equipment:
Fire pit, grill

- Serves 3 -

HOW TO MAKE IT

  1. Light your fire and let it burn down for 1 hour.

  2. In a pot, add the butter and let it separate. You want the milk solids to separate, so that you’re left with a beautiful clear liquid. Dip your steaks In the butter and season with salt.

  3. Add steaks to the grill and cook for 20 minutes on one side, about 40cm from the fire. Flip and cook for another 10 minutes (I like mine medium rare). Take off the fire and allow it to rest for 10 minutes.

  4. Dip the scapes in the butter, place on the grill, and season with salt. Cook for 15 minutes, turning every so often. You want them to burn a little and get some tenderness to them. 

  5. Serve the steaks with the scapes and a little butter.