Cowboy Ribeye Steaks with a Shiitake Mushroom Butter
These ribeye steaks can be enjoyed as a meal for 2 or as part of a larger braai with a variety of meats and side dishes.
Pre-heat the oven to 180°C/360°F.
Place the potatoes, garlic and thyme in an oven-safe dish, drizzle with olive oil, toss to ensure they are evenly coated and season with salt. Roast in the oven for 1 hour and add the asparagus spears in the last 10 minutes of cooking time.
Using a food processor or coffee grinder, grind the dried shiitake mushrooms into a fine powder.
Add the mushroom powder to a bowl with the butter, season with salt and mix well.
Spoon the butter mixture onto a sheet of cling film and wrap into a sausage shape by folding the plastic wrap over the butter and quickly spinning the two loose ends around.
Refrigerate the shiitake butter until required or put it in the freezer if you need to speed things up.
Lightly coat the ribeye steaks in olive oil and generously rub with salt, freshly ground black pepper and paprika. Start cooking the steaks about 25 minutes before the vegetables are finished.
Grill the steaks on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness; depending on the thickness of the steak, it will take approximately 7 minutes on each side for medium-rare.
Leave the meat to rest for half its cooking time to ensure it is moist, tender and juicy.
Plate these generous cowboy steaks alongside the roasted vegetables. Unwrap the shiitake compound butter, cut into 1cm thick slices and pop it on top of the hot steaks before serving.