BBQ Thick-Cut Ribeye with Smoky Padrón Peppers & Light Beef Broth

You’re probably thinking, Sam, come on, ANOTHER recipe involving steak and padron peppers?? And yes, while you are well in your rights to question me, this recipe will give you a very different result. Firstly, we’re cooking this on the BBQ, which if you don’t get right, can lead to some fairly bad steak. Secondly, we’re using a nice thick cut ribey for this bad boy. I’m talking your £40, 1kg, you’re having friends over, sharing steak. It’s definitely for special occasions, so you’ve got to nail it. Now, as always, if you’re going to shell out for such a beautiful steak, please go to your local butchers and not just Asda or M&S. In fairness, Tesco and Waitrose occasionally sell variety of ribeye, but if you really want the good stuff, a butcher is your best bet. If you’re struggling to find a decent one near you, I use HG Walter delivery, and couldn’t recommend them more!