Grilled Spiced Wagyu Ribeye by Sarah Grueneberg

Sarah Grueneberg’s Grilled Pimenton-Spiced Ribeye with Charred Ramps and Feta - find the recipe on our site here: www.westholme....
Sarah Grueneberg is the chef and owner of Monteverde, an Italian restaurant in Chicago.
“This thick-cut bone-in ribeye evokes memories of my Texas upbringing; cooking meats over slow fire, grilling steaks and that smell of barbecue wafting through the air,” she says. “Oof! I can taste it now.”
The recipe brings together both the grill and a barbecue-style rub. “The rub is inspired by one of my favourite ingredients, the smoky Spanish pimenton, which will add a smoke and depth to the grilled meats, even if it's cooked on a gas grill,” says Sarah. “This is a wet rub that doubles as a marinade: it’s dry enough to stick to the meat yet wet enough to create a layer around the meat. This locks in and enhances the rich flavour of the ribeye. Don't be scared of a little bit of char on the steak: that's flavour goodness right there!”
Ramps are cooked down and added to the spices to create this rub. “Ramps are wild leeks that grow in the springtime but if you can’t find them feel free to substitute scallions or leeks,” says Sarah.
Head to our site for the recipe and to learn more about our Australian Wagyu.
Westholme Wagyu could only come from the vast rangelands of northern Australia. We craft contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavours and delicate mouthfeel: the Westholme signature.
#​westholme #australianwagyu #wagyu #ribeye

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