Barbecued rib-eye with confit garlic potatoes and baked cheese and onion

Name: Barbecued rib-eye with confit garlic potatoes and baked cheese and onion
Total time: 2 h 10 min
Ingredients: 2 heads of garlic; vegetable oil, as needed; 1.2kg Maris Piper potatoes; 100g of butter; 2 onions, sliced; 3 sprigs of thyme; salt; pepper; 6 red onions; 500ml of veal stock, or beef stock; 100g of butter; salt; 80g of Gruyère; 50g of Panko breadcrumbs; 2 sprigs of thyme; 1.5kg rib-eye steak, on the bone; vegetable oil, as needed; salt; pepper

by Michael Bremner

Item 1 of 1

Main
easy
6
2 hours 10 minutes

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Micheal Bremner cooks this magnificent bone-in rib-eye on the barbecue for a delicious smoky flavour. He serves it with garlicky pressed potatoes and baked red onions covered in cheese and a crispy thyme breadcrumb topping. A delicious recipe for an indulgent and impressive Sunday dinner. Any leftover confit garlic and garlic oil should be refrigerated quickly and used within two days.

This dish goes particularly well with a glass of Carnivor's Zinfandel or Cabernet Sauvignon red wines, as the oaky and dark fruit flavours of the wines work with the red meat, rich potatoes and sweet baked onions.

First published in 2020

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Ingredients

Metric

Imperial

Confit garlic pressed potatoes

2 heads of garlic
vegetable oil, as needed
1.2kg Maris Piper potatoes
100g of butter
2 onions, sliced
3 sprigs of thyme
salt
pepper

Baked cheese and onion

6 red onions
500ml of veal stock, or beef stock
100g of butter
salt
80g of Gruyère
50g of Panko breadcrumbs
2 sprigs of thyme

Rib-eye

1.5kg rib-eye steak, on the bone
vegetable oil, as needed
salt
pepper

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Equipment

Ceramic barbecue
Temperature probe

Method

Begin with the confit garlic pressed potatoes, which you will need to start a day or two in advance. Slice the tops off the garlic bulbs and place in a small pan, then cover with oil. Place over a low heat and leave to simmer until soft (about 40 minutes). The oil should not be boiling, but a few bubbles are fine

2 heads of garlic
vegetable oil, as needed

Remove from the heat and transfer to a heatproof bowl. Chill the oil down over ice or transfer to the fridge. Allow the garlic to cool in the oil, and keep refrigerated until needed

Once the oil has cooled, sweat down the onions in the butter, thyme and 3 tablespoons of the garlic oil until golden (about 12 minutes)

2 onions, sliced
100g of butter
3 sprigs of thyme

Preheat an oven to 180°C/gas mark 4. Line a small deep tray or ovenproof dish with parchment and find something that will fit snugly in the tray so you can press the potatoes once they're cooked

Peel and thinly slice the potatoes (use a mandoline if you have one). Now you are ready to layer up. Begin with two layers of sliced potatoes then season with salt and pepper. Add some confit garlic oil and onion and repeat until all the potatoes are used up (or your tray is full)

Cover the tray with a sheet of baking paper and then a sheet of foil. Bake for around 50 minutes or until the potatoes are soft all the way through. Remove the foil but keep the baking paper on the potatoes and, using the other tray or mould, press down and secure with some heavy objects such as tins or books. Allow to cool a little then transfer to the fridge to set overnight

The next day, remove the tray from the fridge, trim the edges and cut into the amount of portions you need (or leave it as a whole tray and allow people to serve themselves at the table). There might be more than you need but it will store well in the fridge for a few days. Heat through in the oven with a knob of butter before serving

To make the baked cheese and onion, peel the onions and slice off 2cm from one end to create a flat surface. Melt the butter and fry the onions flat-side down until dark and caramelised. Turn them over, pour in the stock and simmer for 35 minutes or until soft all the way through. Keep an eye on the stock levels and top up as needed so the onions cook evenly throughout. Once tender, allow to cool in the stock while you cook the beef

6 red onions
100g of butter
500ml of veal stock, or beef stock

Take the steak out of the fridge about an hour before you want to cook it, season 30 minutes before you start cooking and lightly oil just before cooking. Set up a barbecue so you have a section over the coals and a section for indirect cooking

1.5kg rib-eye steak, on the bone
salt
pepper
vegetable oil, as needed

Once the coals in your barbecue have turned white and are glowing hot, add the beef and cook until coloured all over, which will take about 8–10 minutes. Keep turning the joint so it colours evenly

Indirect cooking can be done with either a special ceramic plate which sits above the coals, blocking some of the heat, or an area of the barbecue which has fewer or no coals underneath it. Once you have coloured the steak over the higher heat, move to the indirect section of the barbecue to continue cooking

Turn every 5–10 minutes or so until the core temperature is 45°C, then set aside and leave to rest until it reaches 53°C for medium-rare

While the beef rests, preheat an oven to 180°C/gas mark 4 and gently transfer the cooled onions to a baking tray. Cover the tops with grated cheese, then bake in the oven until it melts and slightly colours. Sprinkle over the Panko breadcrumbs, thyme and seasoning, then return to the oven and bake until the breadcrumbs turn golden

80g of Gruyère
50g of Panko breadcrumbs
salt
2 sprigs of thyme

Serve the beef ready to be carved into steaks at the table along with the reheated potatoes and soft onions. Any leftover confit garlic and garlic oil should be refrigerated quickly and used within two days.

First published in 2020

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Michael Bremner

Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.

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