Ribeye steak on a Himalayan salt slab
Start by coating the steak in Extra Virgin Olive Oil and seasoning with salt and freshly milled pepper. The slab, naturally imbued with trace minerals, introduces an earthy flavour to the meat, evolving the overall cooking experience into something rather unique.
For the crowning touch, serve your beautifully prepared rib-eye with an aromatic blend of garlic and herb butter.
Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking.
Ingredients
1 Steakhouse Classic Rib-Eye Steak on the Bone
1 Tbsp Forage and Feast Cold Extracted Extra Virgin Olive Oil
Salt and freshly milled pepper
For the garlic and herb butter:
¼ cup (60ml) soft butter
1 small clove garlic, finely crushed
1 tsp. (5ml) chilli flakes
1 tsp. (5ml) chopped fresh thyme
Salt and pepper
Equipment:
1 Forage and Feast Himalayan Pink Salt Slab
Method
Make sure the rib-eye is at room temperature.
Remove from the packaging and pat dry.
Coat the meat in olive oil and season with salt and pepper.
Heat the salt slab on the braai at 120°C for 30 minutes. Remove it and let it cool for 30 minutes. Then return to the braai for another 30 minutes at a temperature of between 200 and 230°C.
Remove the salt slab from the braai and place it in its wooden tray. Grill the steak to your desired level of doneness.
To make the butter, mix all the ingredients together well.
Serve your rib-eye with the garlic and herb butter.
Alternatively, you can shape the garlic and herb butter into a sausage using cling wrap and keep it in the freezer until you need it.
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