Grilled Ribeye With Caramelised Pineapple & Chilli Butter
Grilled Ribeye With Caramelised Pineapple & Chilli Butter
Grilled Ribeye With Caramelised Pineapple & Chilli Butter
Ingredients
Steak
- 2-3 ribeye steaks 2-3cm thick
- Olive oil
- Salt & pepper
- 1 tbsp brown sugar
- 1 tsp butter
- 1 tsp chili flakes
- 1 tsp honey
- Pinch of salt
- Optional: lime wedges
Caramelised Pineapple
- 1 fresh pineapple, cut into 1cm thick wedges
Chili Butter
- 50g butter softened
To Serve
- Summer salad or grilled corn
Directions
1.
Preheat the grill to medium-high heat. The cooking grates distribute heat evenly so steaks get that perfect sear.
2.
Season & Grill Steaks: Drizzle steaks with oil, season generously. Place on the grates, don't move for 2-3 minutes per side.
Hot Tip
Gas gives you precise control, so you can get a gorgeous crust without charcoal.
3.
Caramelise the Pineapple: Sprinkle pineapple with brown sugar and place on the grill. Let it sizzle until golden and caramelised - Maillard reactions occur between sugars and amino acids, giving deep flavour and those dark grill marks. Optional: melt a little butter over the top for extra gloss.
4.
Make Chili Butter: Mix softened butter, chili flakes, honey, and salt. Layer a generous helping over the steaks just before serving.
5.
Serve: Slice the steaks, layer with caramelised pineapple, drizzle with chili butter, and finish with fresh lime or salad.
Suggested for this recipe
Art. No. # 140234
Essential 3 G
Art. No. # 140235
Essential 4 G
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