BBQ - Veal ribeye with jacket potato and crème fraîche


  • 4 steaks of 180 gr. veal ribeye
  • 4 big jacket potatoes
  • olive oil
  • 25 gr chopped rosemary
  • 200 gr crème fraîche (sour cream)
  • 25 gr chopped chives
  • juice of 2 lemons
  • pepper and salt to taste
30 - 60 minutes
veal ribeye


Put the potatoes on double tin foil and sprinkle with 2 spoons olive oil, rosemary and pepper and salt. Fold in and put in 180°C (356°F) Kamado BBQ on the sides for 20 minutes while turning a few times.

Mix the crème fraîche with the lemon juice, chives and season with pepper and salt. Grill the steaks for 4-5 minutes a side.

Cut the potato crosswise, fill with a big spoon of crème fraîche and serve with the steak.

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