A simple, but perfect, boneless steak for two - ribeye, sirloin or rump from Seared: The Ultimate Guide to Barbecuing Meat (page 42) by Genevieve Taylor

  • boneless beef ribeye steaks

  • EYB Comments

    Allow to dry-brine for 24 hours if possible. Can substitute boneless beef sirloin or rump steaks for ribeye steaks.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Flavoured butters: porcini and garlic; Flavoured butters: wasabi and chive; Flavoured butters: Parmesan and smoked paprika

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to dry-brine for 24 hours if possible. Can substitute boneless beef sirloin or rump steaks for ribeye steaks.

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