Flame-Grilled Bone-In Ribeye with Sautéed Mushrooms & Charred Cabbage

This recipe captures the essence of wood-fired grilling, featuring a perfectly seared bone-in ribeye, buttery sautéed mushrooms, and charred cabbage, all cooked over an open fire for deep, smoky flavors.

Ingredients

For the Ribeye

• 1 bone-in ribeye steak (thick cut)
• 2 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp crushed red pepper flakes (optional)
• 2 sprigs fresh thyme
• 2 tbsp olive oil or beef tallow

For the Sautéed Mushrooms

• 1 cup wild mushrooms (chanterelles, cremini, or shiitake)
• 1 tbsp butter
• 1 clove garlic, minced
• ½ small shallot, finely chopped
• 1 tbsp beef stock or red wine
• Salt & black pepper to taste

For the Charred Cabbage

• ½ green cabbage, cut into wedges
• 1 tbsp olive oil
• Salt & black pepper to taste

Instructions

1. Prepare the Fire

• Use hardwood logs or lump charcoal for an authentic wood-fired grilling experience.
• Let the fire burn down to glowing embers before spreading them under the grill grates.

2. Season & Prepare the Ingredients

Ribeye:

• Rub the steak with olive oil, sea salt, black pepper, and red pepper flakes.
• Let it rest at room temperature for 30 minutes before grilling.

Mushrooms:

• Slice the mushrooms and chop the shallots and garlic.
• Heat a cast-iron skillet over the grill, adding butter once hot.

Cabbage:

• Brush the cabbage wedges with olive oil, season with salt & black pepper, and place them near the fire to slowly char while the steak cooks.

3. Grill to Perfection

Ribeye:

1. Place the steak over high heat and sear for 3–4 minutes per side.
2. Move to a cooler section of the grill and cook to desired doneness:
   • Medium-rare: 55°C (130°F)
   • Medium: 60°C (140°F)
3. Add fresh thyme sprigs on top for aromatics.
4. Let the steak rest for 5–10 minutes before slicing.

Mushrooms:

1. In the cast-iron skillet, melt the butter and sauté garlic & shallots until fragrant.
2. Add the mushrooms, stirring occasionally until golden brown.
3. Pour in beef stock or red wine, let it reduce slightly, and season with salt & black pepper.

Cabbage:

• Flip the wedges occasionally until the edges are beautifully charred and slightly caramelized.

4. Serve & Enjoy!

Slice the bone-in ribeye and arrange it on a wooden board.
Spoon the buttery mushrooms over the steak.
Serve with charred cabbage for a rustic, smoky side.

Wine Pairing: Argentinian Malbec

Pair this rich, smoky steak with a bold Argentinian Malbec, known for its dark fruit notes and smooth tannins, which complement the grilled beef and umami mushrooms beautifully.

Enjoy your fire-kissed feast, straight from the grill!