Buffalo ribeye

2 persons | Kamado | Meat | Main dish

Prep time

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 160 °C. For this recipe, we will work with direct heat, place the pro set and place a grid on the top level.

• Remove the meat from the fridge and let it come to room temperature.

Preparation

• Pat the meat dry with a paper towel and then you can season the meat with the salt and pepper. Season the meat on both sides.

• Now you can put the meat on the grill. Grill the meat for 2 minutes on each side until it is nicely coloured on the outside. When the meat has reached a core temperature of 50 °C, the meat can be removed from the grill.

• Then remove the meat from the Kamado, wrap it in foil and let it rest for 10 minutes.

• After this, you can slice the meat.

• Enjoy your meal!

Tip: Combine this dish with asparagus!

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