Servings:
1

Prep time: 15 minutes
Cook time: 20~30 minutes


Ingredients:

1 Welsh Black 10oz ribeye steak
2 Corn on the cob
1 Coriander bunch
1 Red pepper (diced)
1 White onion (diced)
Rock salt
Olive oil
Butter


Method:

1. Bring the steak up to room temperature to stop it from seizing when cooking

2. Season the meat well with rock salt and lightly oil

3.
Once the BBQ has reached 300+C, open the lid and place the steak carefully onto the grill


4.
Oil and season the cobs and place them directly onto the bars


5.
Cook your steak until desired temperature (52C for a perfect medium rare )


6.
Once the steak is cooked and the corn is charred remove everything from the grill so the meat can rest


7.
Remove the kernels from one corn cob and mix together with diced onion, diced red pepper, chopped coriander, and a good drizzle of olive oil


8.
Halve the other corn cob and slather with a good knob of butter to eat the traditional way


9.
Carve the steak and garnish with the salsa and fresh coriander


Matt Ramsdale

The Chef:
Matt grew up in Shropshire, on the Welsh border. He started his career in small country pubs before moving to restaurants and hotels. In the past 6 years he's trained under 2 Michelin star Michael Caines, 2 Hat Matt Moran in Sydney and has recently been appointed Head Chef at the Chester Grosvenors La Brasserie Restaurant, under 1 Michelin star Chef Simon Radley.