Serves: 4
Grilled steak with goats cheese
Prep Time
15 min.
Cooking Time
6 - 7 min.
Prep Time
15 min.
Cooking Time
6 - 7 min.
Ingredients
- 4 fillet or ribeye steaks, 200g each - they should be approx. 2 cm thick
- 400g cherry tomatoes
- 12 sprigs of thyme
- 4 slices of goats cheese
- Oil
- Salt & pepper
Instructions
- 01 Season the steaks on both sides with salt and pepper.
- 02 Wash the cherry tomatoes, toss in a little oil, and season with salt and pepper.
- 03 Clean the thyme and pick the leaves off. Chop the leaves roughly.
- 01 Prepare the barbecue for direct heat, approx. 225°C. If using a charcoal barbecue, you will need just under half a chimney starter of lit Weber briquettes.
- 02 Barbecue the steaks over direct heat. Turn after 3 minutes and place a slice of goat’s cheese on each steak. Then sprinkle with thyme and cook for another 3 minutes. The steaks are ready when the core temperature reaches 58°C (medium rare).
- 03 One minute before taking the steaks off the barbecue, put the cherry tomatoes on the grate. Cook for a couple of minutes until just warmed through.
- 04 Remove the steaks and tomatoes, and allow the meat to rest for approx. 5 minutes before serving.
- 05 Extra tip: Serve the steak with a delicious potato salad.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 4 fillet or ribeye steaks, 200g each - they should be approx. 2 cm thick
- 400g cherry tomatoes
- 12 sprigs of thyme
- 4 slices of goats cheese
- Oil
- Salt & pepper
Instructions
- 01 Season the steaks on both sides with salt and pepper.
- 02 Wash the cherry tomatoes, toss in a little oil, and season with salt and pepper.
- 03 Clean the thyme and pick the leaves off. Chop the leaves roughly.
- 01 Prepare the barbecue for direct heat, approx. 225°C. If using a charcoal barbecue, you will need just under half a chimney starter of lit Weber briquettes.
- 02 Barbecue the steaks over direct heat. Turn after 3 minutes and place a slice of goat’s cheese on each steak. Then sprinkle with thyme and cook for another 3 minutes. The steaks are ready when the core temperature reaches 58°C (medium rare).
- 03 One minute before taking the steaks off the barbecue, put the cherry tomatoes on the grate. Cook for a couple of minutes until just warmed through.
- 04 Remove the steaks and tomatoes, and allow the meat to rest for approx. 5 minutes before serving.
- 05 Extra tip: Serve the steak with a delicious potato salad.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
