|40 mins overall
- 1 rib eye, approximately 600g
- 4 medium white potatoes
- 1 tablespoon butter
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped parsley
- salt and pepper
- 4 portobello mushrooms
- ½ bottle Beerenberg Barbecue Sauce
Remove the rib eye from the fridge for 1 hour prior to cooking. Preheat the barbecue to low-medium. Place the 4 potatoes on separate pieces of aluminium foil and randomly poke with a fork. Divide the butter, rosemary and parsley between the potatoes and top with a pinch of salt and pepper. Wrap each potato and place on the barbecue, covered, for 40 minutes.
Sprinkle a big pinch of salt and pepper to all sides of the rib eye. Place on the grill and cook for 5 minutes on each side. Baste the top of the rib eye with Beerenberg Barbecue Sauce. Flip and cook for 2 minutes. Baste and flip the steak four times, or until cooked to your liking. Remove the steak from the grill and allow to rest for 10 minutes.
Whilst the steak is resting, add the mushrooms to the grill and cook for 10 minutes. To serve, slice the steak into large pieces and place on a serving board with the mushrooms and herb potatoes.