I absolutely love the harmony between a richly marbled steak that has been smoked then seared, topped with a bright and tangy tropical sauce. A hint of acidity from the pickled shallots and sweetness of the honey macerates the gooseberries, combining to bring something new and refreshing to steak night. I’m 100% here for it and I’ve made my skeptical husband a believer.
Grilled Ribeye Steak
Equipment
- Grill or smoker
- cast iron pan
Ingredients
- 1 ½ inch Thick Cut Gold Grade Snake River Farms Ribeye
- 1 ½ tsp SRF Steak Seasoning
- 1 Tbsp grape seed oil
- 1 tbsp butter
Instructions
- Set your grill or smoker to 250°F.
- Season the Ribeye on all sides with the SRF Steak Seasoning and let sit at room temperature for 20 minutes to temper before cooking.
- Smoke the steak for about 25 minutes, and check the internal temperature.
- Pull the steak off the grill when the internal temperature hits 110F.
- Heat a cast iron pan over medium high heat, or raise the heat on the grill to high.
- If using a cast iron, add the oil and butter to the preheated pan. Omit if using the grill grates.
- Sear the steak on both side for 1-2 minutes or until you reach desired internal temperature.
- Let the steak rest 5-10 minutes before slicing.
Gooseberry Pico
Ingredients
- 6 oz Cape gooseberries diced
- 2 tsp honey
- 1 Tbsp pickled shallots
- 2 Tbsp fresh cilantro chopped
- 1/4 tsp salt
- 1 tsp avocado oil
Instructions
- In a small bowl, combine all ingredients and gently stir with a spoon.
- Cover and refrigerate for 30 minutes.
- Stir again and taste for seasoning.
- Adjust seasoning to personal preference.
- You may also add thinly sliced jalapeños or other peppers for some heat.
