Chargrilled Ribeye Steak with Salsa Roja by Chef Andrew Clarke

Heat the Charlie Oven to 200°C / 390°F with lump wood charcoal.  

Place a Charlie perforated plancha rack at the lowest setting above the coals.   Add a piece of wood for flavour, such as applewood or cheery.  

Place the tomatoes, chillis, onion and garlic cloves on a Charlie perforated plancha rack and sear on all sides for 3-5 minutes. Turning every minute or two.  Once charred, remove from the heat. 

After charring the dried Anco chillies, place them in warm water for 10 minutes to hydrate. 

Blend all the charred vegetables, chillis, olive oil, merlot vinegar and season to taste.  Blend everything until you get a fine texture. 

Bring the steaks to room temperature before cooking.   Season the steaks liberally with salt on all sides.  Most of the salt will fall away during cooking, so be generous. Then, place the steaks on the rack close to the coals. Do not move the steaks until they release with ease from the bars.  Move around to ensure an even crust on both sides. Cook with the door closed and open only to move the steaks.  Cook until the internal temperature is 50°C /120°F.  Use a thermometer probe.  

Remove the steaks from the oven. The steaks will continue to cook once they are removed from the grill.  Allow time to rest for 8-10 minutes before carving off the bone.

Serve with the Salsa Roja on the side.