MEAT RECIPE

Rib-eye with Fennel and Honey Crust

Served with Miso Eggplant and Tomato and Capsicum Salsa

 
 
 
 

Ingredients

Rib-eye

1/2 cup fennel seeds

wild fennel flowers

salt

4 rib-eye steaks

honey 

Miso Eggplant

3 tablespoons Cobram Estate EVOO  

3 tablespoons light miso paste

3–4 medium eggplants, halved lengthways and scored 

Cobram Estate EVOO  

chopped lemon verbena 

Feeds 4

HOW TO MAKE IT

Rib-eye

Using a mortar and pestle, pound the fennel seeds until they split and start to form a coarse dust. Add the wild fennel flowers and a good handful of salt and toss to combine.

Scatter the fennel rub onto a plate and roll the steaks in it to coat well. Generously drizzle honey over the top, then leave to marinate for 1 hour. 

Heat your Traeger Grill to 180∞C as per the instructions.

Place the steaks on the grill and close the lid. Cook for 15 minutes, then turn over and cook for another 15 minutes. Once the meat is sealed, change the setting to smoke and smoke for 2 hours. Rest the steaks for a few minutes before serving.

Serve with miso eggplant and tomato and capsicum salsa.

Gradually add the EVOO to the miso paste, whisking as you go until well combined. Smear the miso oil all over the cut side of the eggplant using the back of a spoon or your fingers, then set aside to marinate for at least 10 minutes. 

Heat your Traeger Grill to 180∞C as per the instructions.

Place the marinated eggplant halves on the grill, skin side down, and cook for 15 minutes. Flip them over and continue cooking for another 15 minutes or so until golden brown and cooked through. Finish with a drizzle of EVOO and a sprinkling of lemon verbena. 

Equipment: Traeger Grill using pellets.