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Bone-In Ribeye Steak

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Charring meat in Roccbox is great fun and incredibly tasty. The high temperatures achievable mean you can create an incredible ‘bark’ on the steak whilst retaining an amazing pink centre. Don’t be shy with the salt and pepper on your steak – it will seem a lot but this is what’s going to make our crust so good…


Allow your meat to come up to room temperature for 30 minutes or so and pat the steak dry all over.


Pop the salt and pepper on a chopping board or large plate, rub the meat with a little olive oil and roll the steak in the seasoning mix, making sure it’s completely covered.


Preheat a pan in Roccbox, add a splash of oil and place the steak into the hot pan- pressing down as you do.


Cook the steak for around 8 minutes – the crust should be formed and the fat will begin to caramelise.


Remove the pan from Roccbox, add the butter, herbs and garlic to the hot pan and baste over the butter as it melts.


Turn Roccbox down to its lowest setting and continue to cook for 2-3 minutes, basting at regular intervals.


You can check the doneness of the meat with a temperature probe. Achieving a core temperature of around 51°C will result in a medium rare steak and 64°C will result in a medium steak (you’ll probably be cooking for around 10-12 minutes all in all for this).


Transfer the steak to a plate, pour off the meat juices, butter and herbs and leave to rest for 10 minutes before slicing and getting stuck in.

Oven Temp.
  • 1 single bone rib of beef, make sure it's around 7-8cm in thickness so it fits in your Roccbox
  • Handful of Maldon salt
  • Handful of freshly cracked black pepper
  • 1 sprig of rosemary
  • 1 sprigs of thyme
  • 1 bulb of garlic, split in half
  • 50g unsalted butter
  • Olive oil
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