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.