This unique recipe is another creation from Daniel Shahin of United Q BBQ Podcast, and it’s defined by the mouth-watering, salty Umami butter that melts perfectly into the juicy ribeye steak. Paired with fresh asparagus stems coated in a honey-butter dressing, it’s the ideal indulgent recipe to make the most of your Dual-Sided Grizzler Plate.Equipment
For the steak
2 ribeye steaks
Dash olive oil, to taste
For the umami butter
250g (8.8oz) unsalted butter
4 anchovies finely chopped
6 black olives pitted and finely chopped
2 garlic cloves minced
20g parmesan, finely grated
Zest of 1 lemon
1 tsp white miso
1 dried konbu sheet ground to powder (dried kelp available in Chinese supermarkets)
75g (2.6oz) melted unsalted butter
1 tsp runny honey
Juice of 1 lemon
Handful asparagus stems
Drizzle of olive oil
Lemon wedge, to serve
For the umami butter, start by allowing the butter to soften. Once softened, place in a bowl with the remaining ingredients. Mix well with your hands until fully combined. Lay a long sheet of cling film down, then tip the butter on top. Wrap and shape the butter into a sausage and seal the ends by twisting the cling film with your fingers. Leave in the refrigerator to cool.
While the oven is heating, place your Dual Sided Grizzler Plate in the oven to warm up.
Next, prepare your ribeye steaks. The steaks should be at room temperature. Season by rubbing a little olive oil and salt over each steak and set aside.
Now prepare your asparagus. In a bowl, mix the melted butter, lemon juice, and honey. Toss the asparagus stems in the mix to coat well.
Remove the hot grizzler plate and add the steaks, then fill the remaining space with your coated asparagus. If you fancy, toss a couple of cherry tomatoes over the top for a fresh burst of flavour.
Return the plate to the oven and cook the steak and asparagus. After 2 minutes, pull the plate out and flip the steaks over. Add a knob of your umami butter to each steak and return to the oven. Cook for a further 2-3 minutes until the steaks are cooked to your liking. Remove the steaks and cook the asparagus for a few additional minutes until charred and soft.
Add another generous knob of your Umami butter to the steaks while they rest. Remove the cooked asparagus, top with a wedge of lemon, and serve right away with the steaks!