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

A thick bone-in ribeye cooked over hardwood embers, wild mushrooms finished in a pan directly on the grill grates, and cabbage wedges charred at the edges of the fire. This is a complete asado meal built around one fire and three ingredients that all benefit from the same heat source.

The recipe works best on a parrilla-style grill where you can move food between zones — high heat for the sear, lower heat for the rest. The Omberg Asado Gaucho 1200 handles all three elements at once using the adjustable grates and brasero area.

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 and black pepper to taste

For the charred cabbage:

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

Instructions

1. Build the fire

Use hardwood logs or lump charcoal. Let the fire burn down until you have a solid bed of glowing embers, then spread them evenly under the grill grates. You want a hot zone for searing and a cooler zone for the cabbage to char slowly alongside.

2. Season and prepare

Rub the ribeye with olive oil, sea salt, black pepper and red pepper flakes. Leave it at room temperature for 30 minutes before it goes on the grill. Slice the mushrooms, chop the shallot and mince the garlic. Brush the cabbage wedges with olive oil and season with salt and pepper.

3. Start the cabbage

Place the cabbage wedges on the cooler side of the grill. They take longer than the steak and benefit from slow, indirect heat. Flip them occasionally until the edges are charred and the layers have softened slightly.

4. Grill the ribeye

Place the steak over the hottest part of the grill and sear for 3 to 4 minutes per side. Move it to a cooler section and cook to your preferred doneness — 55°C for medium-rare, 60°C for medium. Lay the thyme sprigs on top during the final minutes. Rest the steak for at least 5 minutes before slicing.

5. Cook the mushrooms

While the steak rests, place a pan directly on the grill grates over the embers. Melt the butter, add the garlic and shallot and cook until fragrant. Add the mushrooms and stir occasionally until golden. Pour in the beef stock or red wine, let it reduce slightly and season to taste. A carbon steel griddle works well here if you prefer a flat surface under the pan.

6. Serve

Slice the ribeye and arrange it on a wooden board. Spoon the mushrooms over the steak and serve the charred cabbage alongside. If you want to expand the spread, the 4-pack meat hooks let you hang a second cut over the fire while the ribeye rests.

Wine pairing

A bone-in ribeye cooked over hardwood calls for something with enough body to stand up to it. An Argentine Malbec is the obvious choice — dark fruit, firm tannins and enough acidity to cut through the fat. Pour it while the steak rests.