{"id":50756,"date":"2022-11-11T10:30:25","date_gmt":"2022-11-11T00:00:25","guid":{"rendered":"https:\/\/www.snowys.com.au\/blog\/?p=50756"},"modified":"2023-01-31T14:38:31","modified_gmt":"2023-01-31T04:08:31","slug":"cooking-show-rib-eye-steak","status":"publish","type":"post","link":"https:\/\/www.snowys.com.au\/blog\/cooking-show-rib-eye-steak\/","title":{"rendered":"Black Crusted Rib Eye Steak"},"content":{"rendered":"\n<h2 class=\"has-text-align-left wp-block-heading\"><em>&#8216;You don&#8217;t need an oven to get it all done.&#8217;<\/em><\/h2>\n\n\n\n<p class=\"has-text-align-left\">It&#8217;s the first episode of Camp Cooking with Cam &#8211; so the steaks are high. <\/p>\n\n\n\n<p class=\"has-text-align-left\">If you&#8217;re into all the cheesy stuff as much as you love a good grilling &#8211; follow Cam&#8217;s kick-butt, robust, and full-bodied creation: black crusted rib eye steak, with butter-based brussels and potato bake. <\/p>\n\n\n\n<p class=\"has-text-align-left\">For passion in your meat rations, and sprouts that seriously punch above their everyday-flavour weight, catch the full episode here &#8211; plus more on our <a href=\"https:\/\/www.youtube.com\/playlist?list=PLx3UId5lUN7p1WHAinwC8KQ4QkpE4GbzM\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube channel<\/a>, every Sunday from 6pm. <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Black Crusted Rib Eye Steak | Camp Cooking with Cam\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/F5I-41G61zQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n\t<div class=\"wp-video-popup-wrapper\">\n\t\t<div class=\"wp-video-popup-close\"><\/div>\n\t\t<iframe class=\"wp-video-popup-video is-hosted is-landscape is-resizable\" src=\"\" data-wp-video-popup-url=\"https:\/\/youtube.com\/embed\/F5I-41G61zQ?autoplay=1\" frameborder=\"0\" allowfullscreen allow=\"autoplay\">\n\t\t<\/iframe>\n\t<\/div>\n\t\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still019.jpg\" alt=\"A plate of sliced steak, brussel sprouts, and potato bake, with BBQ sauce on the side. The plate sits on a wooden surface.\" class=\"wp-image-50775\" title=\"Black crusted rib eye steak, with butter-based brussels and potato bake.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still019.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still019-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still019-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still019-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Cam&#8217;s kick-butt creation: black crusted rib eye steak, with butter-based brussels and potato bake.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">Steak<\/h4>\n\n\n\n<p>1 x rib eye steak (500g, or enough for two people)<\/p>\n\n\n\n<p><a href=\"https:\/\/www.snowys.com.au\/black-seasoning-368g\" target=\"_blank\" rel=\"noreferrer noopener\">Hardcore Carnivore Black Seasoning<\/a> <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Potato Bake<\/h4>\n\n\n\n<p>5 x large potatos<\/p>\n\n\n\n<p>4 x cloves of garlic<\/p>\n\n\n\n<p>150g of shredded cheese<\/p>\n\n\n\n<p>500mL of chicken stock, OR 500mL of water + 1tbsp of chicken stock powder<\/p>\n\n\n\n<p>200mL cream<\/p>\n\n\n\n<p>Salt and pepper<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Brussel Sprouts<\/h4>\n\n\n\n<p>20 x brussel sprouts<\/p>\n\n\n\n<p>1tbsp of butter (to glaze)<\/p>\n\n\n\n<p>Salt and pepper<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">To Serve<\/h4>\n\n\n\n<p><a href=\"https:\/\/www.snowys.com.au\/smokey-mountain-barbecue-sauce-680g\" target=\"_blank\" rel=\"noreferrer noopener\">Blues Hog Smokey Mountain Barbecue Sauce<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cam&#8217;s Kit<\/h2>\n\n\n\n<p><a href=\"https:\/\/www.snowys.com.au\/australian-made-small-drawer-bag\" target=\"_blank\" rel=\"noreferrer noopener\">Blacksmith Camping Supplies Clear Top Small Drawer Bag<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.snowys.com.au\/premier-portable-grill\" target=\"_blank\" rel=\"noreferrer noopener\">Cobb Premier Portable Grill<\/a><\/p>\n\n\n\n<p><a href=\"http:\/\/snowys.com.au\/tinder-shreds\" target=\"_blank\" rel=\"noreferrer noopener\">Zippo Tinder Shreds<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.snowys.com.au\/firefast-torch\" target=\"_blank\" rel=\"noreferrer noopener\">Zippo Firefast Torch<\/a><\/p>\n\n\n\n<p><a rel=\"noreferrer noopener\" href=\"https:\/\/www.snowys.com.au\/charcoal-briquettes-7-kg\" target=\"_blank\">Blues Hog Charcoa<\/a><a rel=\"noreferrer noopener\" href=\"https:\/\/www.snowys.com.au\/charcoal-briquettes-7-kg\" target=\"_blank\">l<\/a><a rel=\"noreferrer noopener\" href=\"https:\/\/www.snowys.com.au\/charcoal-briquettes-7-kg\" target=\"_blank\"> Briquettes<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.snowys.com.au\/search?w=Campfire%20Nonstick%20Pans\" target=\"_blank\" rel=\"noreferrer noopener\">Campfire Nonstick Pans<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.snowys.com.au\/colander-2-bowl-set-blue\" target=\"_blank\" rel=\"noreferrer noopener\">Popup Colander<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Method:<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">1. Crank the Heat <strong>(00:19)<\/strong><\/h4>\n\n\n\n<p>For this dish, Cam uses his Cobb portable grill \u2013 a kettle-style barbeque that operates with briquettes or heat beads.<\/p>\n\n\n\n<p>First, add the paraffin wax-coated fire lighters to the pit and fill the wire basket with 8-10 briquettes or heat beads.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">2. Prepare the Potatoes <strong>(01:30)<\/strong><\/h4>\n\n\n\n<p>No, not the kids \u2013 the spuds bundled in your bag of ingredients!<\/p>\n\n\n\n<p>Peel the potatoes and slice the garlic relatively thinly (note: while minced garlic works, fresh is recommended).<\/p>\n\n\n\n<p>Once peeled, slice the potatoes to roughly 5mm thick and begin tiling on the base of the pan. Continue to layer the potato slices, scattering the garlic between.<\/p>\n\n\n\n<p>Repeat until all segments are in the pan.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still005.jpg\" alt=\"Peeled potato slices on a black board. \" class=\"wp-image-50758\" title=\"Slice the potatoes to roughly 5mm thick.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still005.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still005-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still005-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still005-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Once peeled, slice the potatoes to roughly 5mm thick.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still006.jpg\" alt=\"A hand is layering a pan with raw, sliced potatoes and garlic. \" class=\"wp-image-50759\" title=\"Layer the potato slices in the pan, scattering the garlic between.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still006.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still006-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still006-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still006-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Layer the potato slices in the pan, scattering the garlic between.<\/em><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">3. The Sauce <strong><strong>(03:13)<\/strong><\/strong><\/h4>\n\n\n\n<p>In a bowl, add the liquid chicken stock (either as purchased, or by stirring chicken stock powder into water). Stir in the cream, season with pepper and salt, and mix thoroughly with a fork. <\/p>\n\n\n\n<p>Douse the potatos and garlic with the sauce. This doesn&#8217;t need to cover every portion of potato, as the pan&#8217;s lid will encourage steam to further promote the cooking process.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still007.jpg\" alt=\"A bowl of creamy sauce is dousing a pan of raw, sliced potatoes. \" class=\"wp-image-50760\" title=\"Douse the potatoes and garlic with the sauce.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still007.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still007-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still007-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still007-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Douse the potatoes and garlic with the sauce.<\/em><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">4. Check the Coals <strong>(03:56)<\/strong><\/h4>\n\n\n\n<p>After half an hour, check up on the coals. Have they turned white (with fear)? Never mind the occassional black mark remaining &#8211; as long as they\u2019re nice and smoked up, they\u2019re ready to go!<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">5. Prepare the Sprouts <strong>(04:09)<\/strong><\/h4>\n\n\n\n<p>Assemble the brussels, slice each in half, and begin to boil a pot of water. This will be used to blanch your sprouts later on, to ensure they&#8217;re tender before hitting the grill.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">6. Check the Potatoes <strong><strong>(04:33)<\/strong><\/strong><\/h4>\n\n\n\n<p>These should have reached the point of simmering. Leave to do so for another 15 minutes.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">7. Apply the Grill Plate <strong>(04:45)<\/strong><\/h4>\n\n\n\n<h4 class=\"wp-block-heading\">8. Blanch the Sprouts <strong>(04:56)<\/strong><\/h4>\n\n\n\n<p>Add your sprouts to the boiling water, and leave for two minutes. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">9. Reduce the Sauce <strong>(05:04)<\/strong><\/h4>\n\n\n\n<p>You&#8217;ve kept a lid on your potatoes (again, not your kids who were once running amuck but are now sitting patiently by the campfire. The spuds in the pan). Now it&#8217;s time to take it off. <\/p>\n\n\n\n<p>Pierce the potatoes with a knife &#8211; they should be tender at this point. Leave the pan open to allow the sauce to reduce. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">10. Drain the Sprouts <strong>(05:16)<\/strong><\/h4>\n\n\n\n<p>No, not with these consistently awful puns&#8230; with a colander. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still008.jpg\" alt=\"Brussel sprouts are tipped into a colander from a saucepan. \" class=\"wp-image-50761\" title=\"Drain the sprouts.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still008.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still008-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still008-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still008-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Drain the sprouts with a colander.<\/em><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">11. Prepare the Steak <strong>(05:34)<\/strong><\/h4>\n\n\n\n<p>While any cut is sufficient, a rib eye steak is recommended.<\/p>\n\n\n\n<p>This next step is for the hands-on camp cooks who like to really rub it in.<\/p>\n\n\n\n<p>Coat both sides of the steak with Hardcore Carnivore Black Seasoning rub. This will both create an unbeatable crust, and bring a kick-butt flavour! Leave for 10 minutes to allow the rub to infuse into the meat. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still009.jpg\" alt=\"A hand is holding a jar of Hardcore Carnivore black seasoning.\" class=\"wp-image-50762\" title=\"Hardcore Carnivore Black Beef Seasoning.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still009.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still009-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still009-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still009-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Cam uses Hardcore Carnivore Black Beef Seasoning to season his steak.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still011.jpg\" alt=\"A slab of raw steak. A hand is sprinkling black seasoning on top. \" class=\"wp-image-50763\" title=\"Coat both sides of the steak.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still011.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still011-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still011-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still011-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Coat both sides of the steak with Hardcore Carnivore Black Beef Seasoning<\/em>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still010.jpg\" alt=\"A slab of raw steak, coated with black seasoning. \" class=\"wp-image-50764\" title=\"This seasoning will create an unbeatable crust.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still010.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still010-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still010-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still010-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>This seasoning will create an unbeatable crust and bring a kick-butt flavour to the steak.<\/em><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">12. Get Cheesey <strong>(06:33)<\/strong><\/h4>\n\n\n\n<p>Turn the heat off your potatoes, and scatter a decent handful of grated cheese on top.  <\/p>\n\n\n\n<p>Replace the lid to encourage melting. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still012.jpg\" alt=\"A hand scatters grated cheese on top of a potato bake in a pan. \" class=\"wp-image-50765\" title=\"Scatter a decent handful of grated cheese.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still012.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still012-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still012-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still012-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Scatter a decent handful of grated cheese on top of your potatoes. <\/em><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">13. Grill the Steak <strong>(06:50)<\/strong><\/h4>\n\n\n\n<p>&#8230;But don&#8217;t be too tough on it (after all, you want it to be tender). <\/p>\n\n\n\n<p>After oiling both sides of the steak, place onto the hot grill and cover with the lid. Turn the steak every five minutes until cooked to your liking.<\/p>\n\n\n\n<p>Those who don&#8217;t often cook with steak may agree that it can be tricky to determine how cooked the meat is from the outside. Usually, the density of the meat is a good indicator. If the cut has reduced to roughly half, it&#8217;s likely to be closer to &#8216;medium&#8217; through the centre.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still014.jpg\" alt=\"A steak on a grill.\" class=\"wp-image-50766\" title=\"Place the steak onto the hot grill.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still014.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still014-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still014-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still014-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>After oiling both sides of the steak, place onto the hot grill<\/em>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still002.jpg\" alt=\"A steak on a grill.\" class=\"wp-image-50768\" title=\"Turn the steak every five minutes.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still002.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still002-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still002-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still002-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Turn the steak every five minutes<\/em>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still015.jpg\" alt=\"A steak on a grill.\" class=\"wp-image-50767\" title=\"Turn the steak every five minutes.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still015.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still015-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still015-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still015-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Turn the steak every five minutes<\/em>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">14. Scorch the Cheese Blanket <strong>(07:46)<\/strong><\/h4>\n\n\n\n<p>Once the cheese is a moreish melted mess, use the blow torch to scorch the surface. Continue until the cheese is a lightly browned, crispy-topped, leopard-spotted blanket. <\/p>\n\n\n\n<p>Replace the lid to keep the heat in.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still003.jpg\" alt=\"A blowtorch glazing the surface of a potato bake. \" class=\"wp-image-50769\" title=\"Use the blow torch to brown the surface.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still003.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still003-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still003-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still003-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Use the blow torch to brown the surface of the melted cheese.<\/em> <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">15. Rest the Steak <strong>(08:21)<\/strong><\/h4>\n\n\n\n<p>It&#8217;s been a long cook. Let the beef have a break, for crying out loud. <\/p>\n\n\n\n<p>Leave the rib eye to rest for approximately 5 minutes. This relaxes the meat tissues, and disperses the flavour throughout the cut. The steak will also remain pink when sliced and served, as opposed to bleeding onto the plate. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still013.jpg\" alt=\"A slab of charred steak on a grill from a birds-eye view.\" class=\"wp-image-50770\" title=\"Leave the rib eye to rest.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still013.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still013-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still013-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still013-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Leave the rib eye to rest for about 5 minutes.<\/em><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">16. Grill the Sprouts <strong>(09:10)<\/strong><\/h4>\n\n\n\n<p>Again, go easy on them. They&#8217;re a little soft (especially after a blanching). <\/p>\n\n\n\n<p>Toss them onto grill &#8211; this will both reheat them, and enhance their flavour to be more full-bodied. Replace the lid for two minutes, before turning them over to achieve those 5-star smoky char markings. <\/p>\n\n\n\n<p>Be bolder again by adding butter. This gives the sprouts a glossy sheen.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still001.jpg\" alt=\"Glossy brussel sprouts on a grill, tossed with a fork.\" class=\"wp-image-50771\" title=\"Grilling your sprouts enhances their flavour.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still001.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still001-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still001-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still001-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"> <em>Grilling your sprouts enhances their flavour to be more full-bodied. <\/em><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">17. Serve Up <strong>(10:02)<\/strong><\/h4>\n\n\n\n<p>Slice your well-rested steak &#8211; it should be beautifully tender. <\/p>\n\n\n\n<p>Serve the lustrous sprouts with a scoop the creamy, stringy-cheese potato bake on a plate. Arrange the steak slices alongside, and finish with a deliciously viscous side-serve of Blues Hog Smokey Mountain Barbecue sauce. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still016.jpg\" alt=\"A cut of steak is sliced on a dark chopping board. \" class=\"wp-image-50773\" title=\"Slice your well-rested steak.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still016.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still016-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still016-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still016-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Your well-rested steak should be beautifully tender.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still004.jpg\" alt=\"A plate of sliced steak, brussel sprouts, and potato bake, with BBQ sauce on the side. The plate sits on a wooden surface.\" class=\"wp-image-50774\" title=\"Arrange the steak slices alongside the sprouts and potatoes.\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still004.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still004-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still004-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still004-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Serve the sprouts with a scoop of the potato bake, and arrange the steak slices alongside.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still020.jpg\" alt=\"Sliced steak, brussel sprouts, and BBQ sauce on the side. A hand with a pair of tongs is delicately positioning the steak. \" class=\"wp-image-50776\" title=\"The finishing touch: Blues Hog Smokey Mountain Barbecue Sauce!\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still020.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still020-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still020-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still020-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Finish with a side-serve of Blues Hog Smokey Mountain Barbecue sauce<\/em>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">18. The Finished Product <strong>(11:09)<\/strong><\/h4>\n\n\n\n<p>With only 45 minutes of preparation, enjoy the smoky smack of flavour and crispy, kick-butt crust of Cam&#8217;s Black Crusted Rib Eye Steak.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still017-3.jpg\" alt=\"A plate of sliced steak, brussel sprouts, and potato bake, with BBQ sauce on the side. The plate sits on a wooden surface.\" class=\"wp-image-50783\" title=\"Cam's Black Crusted Rib Eye Steak!\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still017-3.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still017-3-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still017-3-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2022\/11\/Cooking-Show-Rib-Eye-Still017-3-10x7.jpg 10w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Enjoy the smoky smack of flavour and crispy, kick-butt crust of Cam&#8217;s Black Crusted Rib Eye Steak.<\/em><\/p>\n<div class='watch-action'><div class='watch-position align-left'><div class='action-like'><a class='lbg-style1 like-50756 jlk' href='javascript:void(0)' data-task='like' data-post_id='50756' data-nonce='f90d919a1a' rel='nofollow'><img class='wti-pixel' src='https:\/\/www.snowys.com.au\/blog\/wp-content\/plugins\/wti-like-post\/images\/pixel.gif' title='Liked it' \/><span class='lc-50756 lc'>6<\/span><\/a><\/div><\/div> <div class='status-50756 status align-left'><\/div><\/div><div class='wti-clear'><\/div>","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re into all the cheesy stuff as much as you love a good grilling &#8211; follow Cam&#8217;s kick-butt, robust, and full-bodied creation: black crusted rib eye steak, with butter-based brussels and potato bake. <\/p>\n","protected":false},"author":1637,"featured_media":50804,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1575,1573],"tags":[1615,1614],"class_list":["post-50756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-show-beef","category-cooking-show","tag-cookingshow","tag-ribeyesteak"],"_links":{"self":[{"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/posts\/50756"}],"collection":[{"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/users\/1637"}],"replies":[{"embeddable":true,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/comments?post=50756"}],"version-history":[{"count":39,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/posts\/50756\/revisions"}],"predecessor-version":[{"id":52676,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/posts\/50756\/revisions\/52676"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/media\/50804"}],"wp:attachment":[{"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/media?parent=50756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/categories?post=50756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/tags?post=50756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}