Rib Eye Steak

RIB EYE STEAK – Chef Tim Malzer

Set the ICON to the indirect temperature of 140°C. Place the cherry tomatoes on a pizza tray, halve the onions and with the cut surface facing upwards, sprinkle with icing sugar. Place on the grate and cook for approx. 80 mins. Take the tray out. Using a teaspoon, remove the inner rings of the onion and finely chop. Mix with the onion marmalade and fill the onions with the mixture. Put to one side and cover.

Put the trimmed steaks on the grate above the deflector stone and cook slowly to a core temperature of 45°C. You’ll need a core temperature thermometer for this. Place the steaks on a plate and cover. Set the Monolith to direct grilling at 280°C. Now roast the steaks on both sides on a cast grate. Leave on each side only for a short time so that the steaks are not overcooked.

After barbecuing, season with salt and pepper and serve your rib eye steak with grilled vegetables.

Loup de mer

LOUP DE MER – Chef Tim Malzer

Wash the carrots, celery and fennel and chop roughly with the shallots. Peel the red onion and cut into small equal sized cubes with the pepper, courgette and aubergine! Halve the garlic bulb, wash the thyme. Peel the lemon, cut the cold butter into small cubes.

We need a whole fish with bones. Of course, this means it should be extra fresh – perhaps pre-order from the shop. Wash the fish thoroughly and then fillet. Put the fillets in the fridge and divide each of the carcasses into three pieces. Rinse again and place in a pan with the soup vegetables.

Fill the ICON with charcoal to the maximum level and light. Place the fire plate on top. Put the fish, vegetables and spices into a small saucepan, add the wine and Noilly and cover with cold water. Slowly bring to the boil. Simmer over a medium heat for 45 mins. Filter through a large fine sieve. Bring the fish stock to the boil and cook down to 200ml. Add the saffron and season to taste with lemon juice and salt. Now add the cream and bring to the boil, add the zest of 2 lemons and the sprigs of thyme and keep warm. Do not cook any further.

Start heating the fire plate to a high temperature! Heat 2 tbsp of cooking oil, briefly fry the garlic and stems of thyme and add the ratatouille vegetables. Sear for a short time, then move to the lower temperature zone. Now add a little salt to the fish fillets and cook skin side down until only a small strip of the fish fillet is translucent. Melt the butter and lemon on the fillets. Turn over for 30 seconds and serve your loup de mer immediately with the ratatouille vegetables and the sauce.