Reverse Sear Ribeye In The Outdoor Kitchen + Breakfast and Lunch

My outdoor kitchen is finally ready, so I thought I’d spend a whole day outside and cook breakfast, lunch and dinner. Join me for a delicious one pan breakfast, a loaded focaccia and a classic reverse sear ribeye for dinner.

Thanks to our friends at Skottsberg for sponsoring this video. You can check out their cast iron cookware here: https://bit.ly/070724-andycooks

You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.

RECIPES
No-knead Focaccia – https://www.andy-cooks.com/blogs/recipes/no-knead-focaccia
Skillet Breakfast – https://www.andy-cooks.com/blogs/recipes/skillet-breakfast
Reverse Sear Ribeye with Potatoes, Broccolini and Horseradish Cream – https://www.andy-cooks.com/blogs/recipes/reverse-sear-ribeye-crispy-potatoes-broccolini-and-horseradish-cream

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Timestamps

00:00 Intro
00:18 Focaccia Dough
01:01 Breakfast
06:05 Lunch
07:13 Sponsor
08:40 Lunch
11:03 Dinner

Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

I built my dream outdoor kitchen and I gave myself one rule. No gas cooking, only over fire. A few months ago, the back of my studio looked like this. So today I’m going to do a full day of cooking, breakfast, lunch and dinner only using my outdoor kitchen and I can’t wait. Let’s get stuck in. First up, we’re actually going to start making something for lunch because it’s going to take a while. We’re going to make a focaccia, fill it with all kinds of delicious stuff. So we’re going to make a no-knead focaccia. Flour, it’s kind of a pretty high hydration dough. Add your yeast to your water and salt. Give that a mix and make a well in the centre, in the water goes. Bring that dough together. This is called a Danish dough whisk. Not necessary. You can just use.. You could use a pair of chopsticks. You could just use your hand. These are pretty handy though. Alright, once that dough has come together, use a wet hand, help it not to stick. Get all the dough off. Scrape down the sides a bit. Cover with a tea towel. Leave it somewhere warm for half an hour, and then we’re going to start the fold and stretch part. This feels warm enough. Alright, one pan breakfast. This is one of my favourites to cook when I’m camping. Not that I’ve done it in a while, but we did do a lot of camping, I don’t know, a couple of years ago. First things first. We’re going to get a pan on, heating up and we’re going to get our sausages, little breakfast sausages, and our bacon cooking. Alright, because we want pretty high heat here, especially at the start, I’m going to put that cast iron straight on the coals. That should heat up pretty quick. If at any point we start getting too hot, we will lower this down. Put it on top of that. Sausages in, and our bacon. While that’s going we can get our veg cut up. So I’ve got a couple of potatoes for our carbs, I’m going to dice these. Leave the skin on. Just check on our bacon. I’m going to dice an onion. Ooh, that’s not a great one. That’s alright. Just take that middle part out. Don’t waste it. It’s still good. Keep it pretty big. I’ve got a capsicum or a bell pepper. Keep that in strips. But you can really kind of do whatever you want in this pan. I think as long as you think about it like you’ve got protein, carbohydrates and then flavour, you should be good to go. And eggs of course. It’s breakfast. You’ve got to have eggs. Well, you don’t have to have eggs, but I like eggs. Alright, let’s get this bacon and sausage off. And then we’ll leave that just to relax over there for a minute. It’s time to get these potatoes and onions cooked. Potatoes first they’re going to take the longest. A pinch of salt. You just sauté those until they’re about halfway cooked before we add our onions and our peppers. Alright, so now that we’ve got the really high temperature stuff done, I’ve put it on my grill so I can control the temperature way easier. Just simply lifting it up. Alright, perfect timing. It’s been half an hour since we started our dough and it looks like this. So it’s really wet. Alright, so what you want to do is raise your potatoes up a bit so they don’t burn. That’s exactly why I put that there. Get a wet hand and we’re going to do four stretch and folds now. Basically pick the corner up, fold it over, turn your bowl and do the same. Corner up, fold it over. Pick the corner up. Fold it over. One last one. Pick the corner up. Fold it over. So then we cover that. We leave it for another half an hour. We’re going to repeat that four more times. Well three more times. So four in total, and then we’re ready to put it in the tray that we’re going to bake it in, and we can bake it. Alright, our potatoes are kind of halfway done. They’re still not cooked, but they’ve definitely got some colour. Time to add our onions and our peppers. If only someone invented a device to pick up things from a chopping board. I’m not claiming I invented that by the way. We’re just going to sauté those until they soften down, then we’re going to season that with whatever you want. I’m going to use some of this Ras El Hanout here, which is a spice blend from Morocco. But you can use smoked paprika, garlic powder, old bay, whatever you want, whatever you got kind of hanging around. Get a bit of seasoning in there. Oh, and the wind took it away. Another pinch of salt. Some black pepper. Stir that through. Kind of want to roast this a bit slowly now, that’s why I’ve left the grate a bit higher. I tell you what, cooking over fire and coal is very different to cooking at home, in your like normal kitchen. Temperature of the outdoors changes stuff. What you’re cooking changes. The wood that you’ve got changes. So it’s really cooking by feel. You’ve got a bit of intuition going on here. Potatoes are pretty much cooked. Onions and peppers are looking good. We’ve got lots of delicious fond on the bottom here that we want to get off before we start building this. So just add a little bit of water. Time to introduce our little sausages and bacon back to the pan. Make our four little spots for our eggs. Season our eggs, a bit of salt. Always season your eggs. And we’re just going to cover this so that they cook evenly. Get that heat going a bit better. Then I’m just going to cut some spring onions for garnish. And I got some of this nice soft white cheese that will spread around and get all gooey. I just better make sure that it tastes okay. Yeah, it’s still good. Alright, let’s see what this looks like. Stunning is what that looks like. I like to keep the cheese fairly chunky. Because then you get these like big pools of cheese. You get pools of egg yolk. Just cover that so that cheese melts and those eggs finish cooking. Then it’s time to eat. Oooh Alright, it should be good. Oooh. Little spring onions for garnish. Cracked pepper on the eggs. And some of the homies hot sauce. If you’re a more couth person you’d plate this, but I’m just going to eat it straight from the dish. This is delicious. Gooey egg. Yummy breakfast sausage. Double dip in the cheese. Oh, look at that. Mmm that is a delicious breakfast, and the best part is there’s not that many dishes. Let’s get this focaccia ready to go in the oven. I’m just gonna finish this first. Okay, last stretch and fold before we put it into the dish and prove it. Then it gets cooked in the oven. You can see how active this is. It’s all bubbly and it’s what you want to see. So that’s the last one of those. We’ll just let that do its thing for another half an hour. I’m actually going to leave that for like 15-20 minutes because she’s pretty warm out here now. So I think it’s active. So we’ll get out tray ready. I’m going to cook it in this. We will use the lid just to help prove it, but we will bake it without the lid on. Just going to get a decent amount of olive oil in the bottom. Olive oil is focaccia’s best friend. It will soak it all up, so don’t be shy. She’s very active today, but I like it. It’s ready. So I’m going to put it into this well oiled cast iron braiser, and just get a bit of that oil on your hands. I’m going to stretch this out. When you push it out, it’ll come back in. So just like overstretch it if that makes sense. Stunning. Cover this with the lid and let that proof for about half an hour, or until it doubles in size. Then we’ll put the dimples in and put it in the oven. Alright, half an hour later and she is proofed. So what we need to do, is put some dimples on there, get some more olive oil on top, and someone on our fingers. So let me tell you why we use cast iron with the help of today’s sponsor, Skottsberg. Cast iron is perfect for outdoor cooking, because it’s hardy and it can cope with very high temperatures. It also retains heat really well and is known to last a lifetime. So why is high temperature and retaining heat so important? Well, that’s how we get a great sear on our meat, like chicken and beef. When your food hits the pan, the temperature drops quickly. Your cast iron pan will bring that temperature back up because it retains that heat so well. This allows you to get a nice brown, crispy outside without overcooking the centre. It also has really even temperature distribution, which is fantastic for when you’re doing things like focaccia or baking a cake. My mate Lingard once baked me a cake over open fire in a cast iron pan up the beach, and it was delicious. Because cast iron is made from one solid piece of metal, it’s great for all applications of heat, so you can use it on your barbecue, open coals. You can use it on your gas top, you can use it on induction, and you can even use it in a pizza oven. So today we’re going to bake this focaccia in a cast iron brazier from my friends at Skottsberg in the Netherlands, who are focused on making great quality products that will last a lifetime, because that’s exactly how long your cast iron pans should last. Their products are made to be used outdoors with friends and family because that’s what outdoor cooking is all about. So you can check out their products on the website that’s on the screen now. I’ll also chuck it in the description below, but it’s time to get this focaccia in this oven. In that goes. I’m going to cover it up. Try and retain some of that heat in that oven. Alright let’s have a look. Aww it’s looking good. Give her a turn. Another ten minutes. Oh yeah. How good does that look. Alright, we’ll just let that cool down for a minute in the pan, gather a few other ingredients. Probably let that cool completely. Cut it open, make a sanga. That’s a sandwich for people who don’t live in Australia. So our bread’s still warm, but it’s definitely cool enough to turn into a delicious sandwich. We’re going to keep it pretty simple. First of all, we’re just going to open it up. When I’m making sandwiches for a lot of people, I love doing these big round ones. Then you can cut wedges out. Aww look at that. Pretty happy with that bake to be honest. Not bad at all. Okay, I got a little red pepper sauce here. I was hesitant to call it pesto just then. I’m not really sure its a pesto unless it’s got basil, but I could be wrong. Basil pesto would work really well on this as well. Then, mortadella. If you’re Italian, look away because this is cut or sliced far too thick for how Italians like their mortadella. Italians like their mortadella extremely thin. Like paper thin. For some reason in Australia we slice it a lot thicker. Some rocket. Then I’ve got a couple of nice big balls of burrata. I just like to rip these open with my hands. Make sure that all that delicious curd whey in the middle is evenly distributed. Jeez that looks pretty luxe doesn’t it. I’m not going to lie, I’m pretty excited to eat this. A bit of salt. Fresh cracked pepper. As if it doesn’t have enough olive oil, little bit of olive oil for good luck. On she goes. If that doesn’t make you excited about sandwiches, I don’t know what will. Mind the fireworks in the background. I just stoked it up. I’m going to cut a nice wedge out of this for my lunch. Look at that for a cross-section. Yum. And if anyone comments ‘ohh the top’s burnt…’ That’s delicious. There’s nothing more to say. I’m gonna eat this, and then we’re going to start cooking dinner. I’m gonna do a reverse sear roast rib of beef, wagyu tallow potatoes, some grilled broccoli. Why did I just wink at the camera? That was weird. Alright, for dinner, we’re going to reverse sear this beautiful rib of.. Oh, I guess it’s a rib. It’s not really a rib because the ribs are off it. We call it a Scotch fillet or ribeye. Anyway, this piece of meat here. We’re going to do a little rub, some mustard. This is hot English mustard. Got some rosemary, lots of rosemary. Just going to finely chop that. Lots of salt. Some olive oil to help it all come together. What we are going to do, we’re going to reverse sear this. So I’ve got the smoker set to 140°C, and I’ll shove a probe in there, and then we’re just going to slowly bring it up to temperature. Probably take about two hours at that temperature. Then we’ll rest it. And then we’re going to seal it on the on a plancha thing that I got going on over there. I’m going to use this probe here. You may have seen my short on this, my opinions on them, but I am going to use it, because I have it. To the smoker. Alright, we’re going to set it at the far side. So closest to the chimney stack. In she goes. I reckon that’s two – 2.5 hours. We’ll keep an eye on that internal temperature. So we’re going to make some horseradish cream to go with our beef. I like horseradish cream. It’s very English, and it’s really easy to make. Get some good quality cream. That’s what good quality cream looks like. Then we’re going to add some horseradish. Funnily enough. If you get some fresh stuff, fresh is great. If you can’t just use the jarred stuff, as much or as little as you want, I’m going to start with that much, maybe a little more. Season with salt, and then I’m going to whisk it to the beat of that truck, reversing down my road. Stunning. Let’s have a taste. Apart from needing a little bit more salt, that horseradish is good. Yum. Horseradish cream, I’m going to pop that in the fridge until we’re ready to serve. Alright, roast spuds. Got some peeled potatoes here, in water. I’m just going to drain them. Into a pot. Fresh water. I don’t know why it needs to be fresh water. That was probably a little bit unnecessary, but hey we’re here now. It feels like one of those silly chef things to do. It actually doesn’t make any sense. Season well with salt. I’m just going to bring those to a boil, cook them until they’re fork tender. Drain them really well. To the fire. Alright, while our potatoes are doing their thing, we’re just going to get our tallow melting. In goes the tallow. You can obviously use fat, duck fat. You can use chicken fat. You can use whatever fat you want really. Peanut oil if you’re a vego. And if you want more potato ideas then click that link up there. There’s a whole video just on potatoes. Spuds are ready. Time to drain. Once they’re drained, give them a toss so the edges get all roughed up. Try not to break them up like I just did to half of mine. To the fat. Carefully place them into the hot fat. A little season with some salt. To be perfectly honest, that’s probably more fat than you need. I’m pretty much deep frying these bad boys, but they will be delicious. Alright, we’re at an internal temperature of 46°C on our beef. I haven’t opened this the whole time. It could be a piece of charcoal in there, I don’t know. Oh. Oh there’s not. It looks absolutely delicious. It’s time to get this out to rest it. Alright, we’re going to rest that. It’s probably going going to come up another five, six degrees. And then we’re going to seal it on the plancha over there. Spuds are ready to come out. Look at that crunch. I’m going to grill some broccoli. But I’m a firm believer, if you’re going to grill broccoli you must blanch it in salted boiling water first. I find if you just straight grill it, it goes really dry. So I got some salted water there. Get your broccoli in there. Now we’re not cooking this forever. We’re just trying to take some of that bite off it. Alright, that’s literally been two minutes. I’m just going to drain that. Just going to dry our pan, add some olive oil to our pan and add the broccoli back to it. The reason we do that, is so that we can coat the broccoli with the olive oil evenly. I’m just going to evenly disperse my coal and wood. Grate down nice and low. What trying to do here is get some, develop some good char. So we want the grate nice and low. Grill our broccoli. That is what we’re looking for. Once we got some nice char, onto the plate. Then we just need to finish it. We’re gonna put a little bit of lemon zest on there. Little squeeze of lemon juice, and a little bit of olive oil. Potatoes done. Broccoli done. Horseradish cream is done. It’s time to seal this delicious piece of beef. Carve that. And as the sun is setting, tuck in, as we say. So I got this thing real hot. This is all going to happen pretty quick now. There it is. I’ll tell ya what, it’s pretty hot over there. There you go, my reverse sear roast beef, duck fat potatoes, grilled broccolini and horseradish cream all cooked on my brand new outdoor kitchen. Today has been incredible. I’m super happy with how this space has come together, but to be perfectly honest, I am just itching to get into this beef. So, time to carve. Right on cue the kookaburras are off. Look at that. Pretty happy with how that turned out. Nice even temperature all the way through, a good bit of crust on the outside. I guess I better eat a bit. That beef’s delicious. It’s super tender, super juicy. And that was the end piece that I had. It’s got a really nice subtle smoke all the way through it. Those roasties speak for themselves. Thank you very much for watching legends. Like this video like normal, subscribe if you’re not. I hope that you are. And we’ll see you next week for another recipe. Peace. And let me know in the comments, what do you want to see me cook out here? Do you want me to talk about fire management? Do you want me to do a particular dish from your part of the world? Let me know in the comments. I’d love to see what you think. We’ll see you soon. Peace.