Simple to prepare, try this delicious recipe for savory, grilled ribeye caps and artichokes.

Ingredients

Yield: 2 servings

Cook: 1 hour

Prep: 1 hour

Equipment needed: Cowboy Charcoal, tongs, cutting board, knife, kitchen shears.

Ingredients:

1.5 pounds ribeye caps, rolled and tied
4 medium artichokes
2 tablespoons beef paste
1 tablespoon prepared harissa paste
1 stick unsalted butter, room temperature
2 lemons
1 bunch chives, sliced thin
1 clove finely minced garlic
Kosher salt
Fresh ground black pepper

Preparation

Bring a large pot of water to boil. Trim the sharp points off the artichokes with scissors. Cut in half and immediately rub with lemon juice (to prevent bruising). Remove the furry insides with a spoon
Boil the artichokes for 10 minutes. Remove and drain, thoroughly pat dry

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side to create a hot and cool zone

Mix the butter, chives, garlic, lemon juice, and add salt/pepper to taste. Microwave the mixture until it just begins to melt, 20 seconds
Combine 2 tablespoons of beef base with 1tablespoon of harissa paste. Rub the paste all over the ribeye caps. Let sit until the coals are ready, 10 - 15 minutes.
Place the ribeye caps over the coals, and cook for about 5-8 minutes per side, depending on your preferred doneness. Remove from the grill and let rest
Place the artichokes over the coals, and cook, turning frequently, basting with the butter mixture. Once the artichokes have a nice char, remove from heat and baste with ALL the remaining butter mixture
Slice the steaks, serve with two halves of artichoke and enjoy!

Bag of 8.8lb Cowboy® 100% Natural Lump Charcoal

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