- 450-500g aged rib eye on the bone
- 12 sustainable oysters
- 4 pine cones
- 20 stalks of asparagus
- Canola oil
- 30g pine needles
- 60g pine needles
- 120g canola oil
- 50g Apple cider vinegar
- 200g clarified butter
- 100g bone marrow melted
- Juice of 1 lemon
- 2 egg yolks
- Bring rib eye to room temperature and season liberally.
- Set the EGG for indirect cooking and bring the temperature up to 80°C.
- Place cones directly onto the coals until they start smoking.
- Once smoke starts, place a perforated grid on top of the stainless steel grid (this will allow the smoke penetrate the oysters) and arrange the oysters on top.
- Close the lid and allow the oysters to smoke for 5-8 minutes.
- Remove and allow to cool before opening.
- Shuck the oysters, saving the meat.
- Raise the temperature to a warmer EGG, but not flaming as the asparagus will burn.
- Place the pine needles on top of the grid and arrange the seasoned asparagus on top.
- Cook the asparagus through and set aside.
- Heat pine needles to release the oils.
- In a high speed blender place the pine and oil and blend for 6 minutes.
- Let the oil sit for 10 minutes before straining.
- Whisk in the vinegar and season to taste.
- The next part is tricky so you have to be quick! Place a Cast Iron Sauce Pot on the grid with a drop or two of water. Place the egg yolks in the pot and start whisking until they are thick. Slowly drizzle in the mixture of butter and bone marrow. Proceed as if making a mayonnaise. Adjust seasoning with lemon and salt and set aside.
- Remove the convEGGtor and raise the temperature for direct grilling.
- Grill the tempered rib eye to desired doneness.
- Let the meat rest before quickly cutting the oysters in half.
- To plate: drop a few dollops of hollandaise on top of the asparagus. Scatter 8 halves of the oysters on the plate. Carve and plate the steak and dress with the pine dressing.
Recipe courtesy of chef Vusi Ndlovu at The Marabi Club.