Learn how to pan roast a ribeye steak and char tomatoes using Made In cookware and an open fire.
Sonya Coté, co-owner and executive chef of Eden East and Hillside Farmacy in Austin, TX, embodies the mission of growing, cooking, and eating locally-grown ingredients. Her farm-to-table restaurant highlights what’s fresh in her garden or what’s raised and butchered on nearby farms.
We joined Sonya at Eden East to learn how to make simple grass-fed ribeye, cherry tomatoes, and Chantelle mushrooms into a noteworthy dish. The best part? We cooked everything outside over a live fire.
Follow along for Sonya’s tips on fire roasting and check out the cookware used in this video to make this dish at home.
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