OVERVIEW
Offset cooking, achieved by stacking the charcoal on one side of the Fire Box and leaving the other half clear, allows you to cook the ribeye away from the direct flame before searing over the coals to finish. A more sophisticated version of this setup can be achieved by using the EGGspander System, but in its absence, this will do the job.
PREP YOUR INGREDIENTS
Pickle the red onion for the panzanella by thinly slicing the onion and placing it in a bowl with your chosen flavoured vinegar. Leave to steep in the vinegar for at least 2 hours or ideally overnight.
2 hours ahead of cooking, remove the ribeye from the fridge and season generously with fine sea salt. Set aside to allow the meat to come up to room temperature.
SET UP YOUR EGG
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place, but with the charcoal covering just half of the Fire Box, leaving the other half clear. The target temperature is 200°C.
GRILL THE RIBEYE
Once the EGG is up to temperature, place the beef on the side of the grid above the empty half of the Fire Box. Close the Dome, and keep it closed as much as possible to ensure an even cook and maximum exposure to smoke. Grill for approximately 10 minutes on each side until the beef is slightly coloured and has reached an internal temperature of 45°C.
SEAR TO FINISH
Move the beef directly over the coals and cook for a further couple of minutes on both sides until the steak has a nice crust and an even char all over. The internal temperature of the beef should increase to approximately 50°C – this will give you a steak that is blushing pink throughout, with the eye of fat well rendered.
Remove from the heat and rest for at least 10 minutes, turning every couple of minutes as it rests.
MAKE THE PANZANELLA
While the steak is resting, oil and season the sourdough slices and grill directly over the coals until golden. Set aside on the cooler side of the grid.
Char the tomatoes directly over the charcoal until they blister and start to release their juice. At this point, rest them on top of the toasted sourdough.
Just before serving, roughly chop the sourdough and tomatoes, place into a mixing bowl, then stir in the capers, basil leaves and 1 tablespoon of the pickled onions. Add sea salt and olive oil to taste, followed by any resting juices released by the steak.
Remove the steak from the bone and thinly slice against the grain of the meat.
Dress with the panzanella salad to serve.
