Eastern Mojave in California

Wood Fired Herping

EPISODE ONE - SPRING IN THE EASTERN MOJAVE DESERT - RIBEYE WITH CORN AND PEACH
In our first full episode, we take you along with us as we explore California's Eastern Mojave Desert, turning up some cool creatures (Like the Great Basin Gophersnake and Mojave Desert Tortoise), discovering some amazing places, and wrap it up with a delicious steak dinner cooked over our campfire.
Recipe can be found below!
GRILLED RIBEYES WITH CHARRED CORN AND GRILLED PEACH SALSA.

• 2 x 12-18 oz Ribeye Steaks
• 2 x Ears of Corn
• 4 x Yellow peaches
• One large shallot or two small ones
• One Jalapeno or Serrano chili depending on your taste
• A leafy herb of your choice, cilantro or basil recommended (optional)
• Thyme (optional)
• Granulated garlic (garlic powder)
• Salt and Pepper
• Olive Oil

Remove steaks from cooler at least 20 minutes before cooking.
Cut the peaches in half lengthwise, along the crease, and remove the pits. Rube the cut side lightly with oil. Set aside.
Dice the shallot and chili as small as you can. Chop all herbs as fine as possible. Set aside.
Husk the corn, if needed. Rub corn thoroughly with oil, season with salt and set aside.
Season steaks generously with salt, pepper and garlic powder.
When grill grate is extremely hot (you can drop a few drops of water on it and see if it steams and sizzles away immediately), add corn to one side. Add both steaks over the hottest part of the fire. As it starts cooking, the fire will flare up as fat renders. Moving the steaks often to avoid them sitting in open flames, cook them about 2 each side over the hottest part, and then let cook an additional 2 minutes each side over the coolest part of the grill, for rare-medium rare.
Add one minute of cooking time to each step for medium, another minute for medium-well, etc.
Meanwhile, rotate the corn over the cooler side until steaks are ready to remove from grill. Remove the steaks to a rack set over a plate or tray, and let rest until the rest of the food is ready, but atleast 5-6 minutes before slicing.
When steak has been removed from the fire, move the corn to the hottest part and start charring the exterior, 30 seconds at a time on each side. When you've achieved the desired char-level, remove corn and let rest with steaks.
Add Peaches, cut side down, to a clean part of the grill, preferably somewhere between the hotter and cooler parts of the grill, so somewhere hot but not scorching. Let sit for one minute, then turn 45 degrees clockwise, still on the cut side down, and cook for 30 second more. Flip peaches over and cook skin side down for one minute, then remove from heat. Once peaches have cooled a little, roughly chop them, medium to small pieces. In a bowl, combine peaches, shallots, chili, chopped herbs, a tablespoon of olive oil, and a pinch of salt. Mix well.
To serve, slice the steaks into thin slices, about half an inch thick. Spoon half of the peach salsa over the steak. Repeat with second steak, and serve corn on the side.