Cooking time: 10 min – Preparation time: 5 min – Serves: 4
Ingredients
2 ribeye steaks, about 400 g each
4 bunches of cherry tomatoes
3 shallots
Salt
Preparation:
1. Preheat your Kokko. Meanwhile, peel the shallots and dice them. Lightly oil your Kokko, then cook the shallots and cherry tomato bunches for 10 minutes.
2. Once the grill is hot, sear your meat. (You can cook the vegetables and the meat at the same time on the Kokko.) If you like your steak very rare, sear it for just 30 seconds on each side. For rare, cook for 2 minutes on each side. For medium, cook for 5 minutes on each side.
