Cheesy Pancake Bakes

Ingredients:

 

2 350g ribeye steaks

1/3 cup olive oil

1 garlic clove

2 marrow bones

Robertson’s Braai Mix

Robertson’s Rustic Garlic and Herb

 

Special requirements:

 

1 Weber kettle braai

1 Weber cedar plank

 

Method:

 

1. Soak the cedar plank in water for 1 hour.

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2. Finely chop garlic and add to a medium sized bowl.

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3. Add 1/3 cup olive oil to bowl and mix in with the garlic.

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4. Baste marrow bones with garlic/olive oil mixture.

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5. Season marrow bones with Robertson’s Rustic Garlic and Herb seasoning.

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6. Season the ribeye steaks with Robertson’s Braai Mix seasoning evenly.

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7. ​Fill one half of the Weber with charcoal and light a fire. Have a drink while waiting for the coals to become ready.

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NOTE: It is important that one half of the Weber has direct heat and the other has indirect heat.

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8. When the cedar plank is ready, remove it from the water and allow excess water to drip from plank.

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9. Place cedar plank onto the grid over the coals in the Weber and char for 3 minutes until blackened.

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10. Flip the cedar plank over onto the indirect side of the Weber (blackened side up).

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11. Throw the ribeye steaks onto the grid over the coals and sear for 2 - 3 minutes.

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12. Flip the steaks (browned side up) onto the cedar plank.

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13. Place the marrow bones on the indirect heat side of the Weber.

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14. Close the Weber’s lid and make sure the holes are open and allow to cook for 25 minutes.

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15. Remove the ribeye steaks from the Weber and allow to rest for around 10 minutes.

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16. If the marrow has not started bubbling yet, leave in the Weber, lid closed, holes open, while the ribeye rests.

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17. Scoop the marrow onto the ribeye and ENJOY!