Grilled Ribeye & Garden Herb Butter

Nothing says summer like a perfectly grilled ribeye, seared over hot coals and finished with melting herb butter. This dish brings together the best of Block's seasonal produce, from fragrant garden herbs and garlic scapes to vibrant salad leaves and sweet new potatoes. Finished with edible flowers for a splash of colour, it’s simple, fresh and made for long evenings in the sun.

Ingredients (Serves 4):

  • 4 x 300g ribeye steaks Fresh Kent herbs (basil, parsley, chives) 200g butter Kent garlic scapes Local edible flowers Kent new potatoes Summer salad leaves

Method:

  1. Prepare herb butter with fresh herbs and garlic scapes
  2. Grill steaks on high heat BBQ (3-4 mins each side for medium-rare)
  3. Top with herb butter
  4. Serve with grilled new potatoes and fresh summer salad
  5. Garnish with edible flowers

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