Rib-Eye with Fennel
& Honey Crust
Notes: Big Sur Tailgate
- Feeds 4
- 1/2 cup fennel seeds
- wild fennel flowers
- 4 rib-eye steaks
Equipment: Traeger Grill using pellets
Using a mortar and pestle, pound the fennel seeds until they split and start to form a coarse dust. Add the wild fennel flowers and a good handful of salt and toss to combine.
Scatter the fennel rub onto a plate and roll the steaks in it to coat well. Generously drizzle honey over the top, then leave to marinate for 1 hour.
Heat your Traeger Grill to 180∞C as per the instructions.
Place the steaks on the grill and close the lid. Cook for 15 minutes, then turn over and cook for another 15 minutes. Once the meat is sealed, change the setting to smoke and smoke for 2 hours. Rest the steaks for a few minutes before serving.
Serve with miso eggplant and tomato and capsicum salsa (*See following recipes).