Ribeye steak with grilled tomatoes, padron peppers, garlic butter

Serves 2-4 

Ingredients 

750-900g ribeye steak on the bone, approx 5cm thick
2 tsp olive oil
1 tbsp garlic, chopped
1 tbsp fresh rosemary
50g butter
10g tarragon
4 minced garlic cloves
10g parsley
4 good sized tomatoes
Chilli rapeseed oil
400g padron peppers
salt and pepper to taste

1. Prepare the barbecue for a direct heat, approx 200°C.
1.Cut the tomatoes, in half and dribble on chilli rapeseed oil  and sea salt . 
2. Thread the padron peppers on to a flat skewer, season with sea salt. 
3. Brush the steak on both sides with a little oil, then season with salt and pepper
4. Add garlic butter and chopped parsley and tarragon to a small heat proof pan.
5. Place the steak on grate and grill for around 4 minutes on each side, depending on how you like your steak cooked. You can use a temperature probe if required. 
6. Whilst steak is resting put the tomatoes, padron peppers and pan of garlic butter on the grate. Cook the padron peppers for 3-4 mins each side, tomatoes the same and garlic butter for a few mins to simmer.

Approximate removal temperatures from the grill if you are resting too (remember the temperature will continue to rise when resting)

rare   - 35 °C
medium rare   - 41 °C
medium   - 46 °C

Garden cook items pictured for this recipe 

Handmade flat skewers found in our tools section

Hand spun 6" carbon steel pan found in our cookware section 

Portable iron barbecue grill with legs found in our fire pits and grates section

Leather barbecue fire gloves found in our essentials section