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
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.