Cured and Smoked Ribeye Steak with Sourdough and Cheese Fondue

Serves: 2–4 | Total Time: 24 hrs cure + 1.5 hrs smoke + bread & fondue prep

Part 1 – Signature Ribeye Steak Cure & Smoke

Ingredients (per 2–3 thick-cut ribeye steaks, 16–20 oz each):

·  3 tbsp kosher salt

·  1½ tbsp coarse black pepper

·  1 tbsp dark brown sugar

·  2 tsp smoked paprika

·  1 tsp garlic powder

·  1 tsp onion powder

·  ½ tsp dried thyme

·  ½ tsp cayenne pepper (optional)

Instructions:

1.     Cure the Steaks

o   Mix all cure ingredients.

o   Pat steaks dry, coat evenly on all sides.

o   Place on a wire rack over a sheet pan, uncovered, in fridge for 24 hrs. This dry brines, seasons deep, and sets up the crust.

2.     Smoke the Ribeye

o   Remove steaks from fridge 45 min before cooking.

o   Preheat smoker to 225°F.

o   Use oak for classic beef depth or cherry wood for a sweeter crust color.

o   Smoke steaks until internal temp reaches 115°F for medium-rare target after sear (about 45–60 min depending on thickness).

3.     Reverse Sear

o   Heat a cast-iron skillet or grill to 500°F+.

o   Sear each side 1–2 min for a deep crust.

o   Rest 5–10 min before slicing.

Part 2 – Homemade Rustic Sourdough Bread

(Requires active starter — feed 8–12 hrs before baking)

Ingredients:

·  500g bread flour

·  350g room-temp water

·  100g active sourdough starter

·  10g salt

Instructions:

1.     Mix flour & water, rest 30 min.

2.     Add starter & salt, mix until shaggy dough forms.

3.     Bulk ferment at room temp 4–5 hrs, folding dough every 30 min for first 2 hrs.

4.     Shape into boule, place in floured banneton, cover, cold proof in fridge 12–16 hrs.

5.     Preheat oven & Dutch oven to 475°F.

6.     Score loaf, bake 20 min covered, then 20–25 min uncovered until deep golden. Cool completely before slicing.

Part 3 – BBQ Beautiful Cheese Fondue

Ingredients:

·  8 oz Gruyère cheese, shredded

·  8 oz Emmental cheese, shredded

·  1 tbsp cornstarch

·  1 cup dry white wine

·  1 tbsp lemon juice

·  1 clove garlic, halved

·  1 tbsp kirsch (optional)

·  Fresh cracked black pepper

·  Pinch nutmeg

Instructions:

1.     Toss shredded cheeses with cornstarch.

2.     Rub inside of fondue pot or saucepan with cut garlic.

3.     Add wine & lemon juice, bring to simmer.

4.     Gradually add cheese, stirring until smooth.

5.     Stir in kirsch, pepper, and nutmeg. Keep warm on low heat.

Plating the BBQ Beautiful Way

·  Slice ribeye against the grain into thick ribbons.

·  Serve on a board alongside wedges of warm sourdough.

·  Keep fondue in a small Dutch oven or cast-iron bowl so diners can dip bread or drizzle cheese over beef.

·  Garnish with smoked sea salt flakes and a sprig of rosemary for presentation.

 Signature Twist: Smoke a few garlic bulbs alongside the steaks — squeeze the roasted cloves into the fondue for a smoky-sweet finish.

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