Flame-Grilled Ribeye with Wild Garlic Butter

Few meals capture the warrior’s spirit like steak over fire. Flame-seared ribeye delivers primal flavour, and when paired with foraged wild garlic butter, it becomes a dish rooted in both strength and seasonality.

Ingredients

• 2 ribeye steaks (supermarket cut is fine, dry-aged if possible)
• Sea salt & cracked black pepper
• 50g butter
• 1 handful wild garlic leaves (foraged or store-bought substitute: spring onions + parsley)
• Optional: squeeze of lemon

Equipment

• Cast iron pan or grill grate
• Tongs or long-handled fork
• Firepit or wood-fired oven

Method

1. Light your fire and let it burn down to glowing embers.
2. Season the steaks generously with salt and pepper.
3. Sear steaks directly over the embers, 2–3 minutes per side for medium-rare.
4. Meanwhile, melt butter in a pan at the edge of the fire and stir through chopped wild garlic.
5. Rest the steak for 5 minutes, then spoon over the garlic butter.

Warrior’s Pro Tips

• Cook over embers, not flames — steady heat makes better crusts.
• Rest your steak near the fire, not away — it keeps warm without overcooking.

Serving & Ritual

Serve ribeye sliced thick, butter melting into the grain. Share by the fire with bread or flatbreads. This is not just steak — it’s a warrior’s feast.

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