Black Angus Ribeye with Hasselback Potatoes and Red Port Jus
A beautiful ribeye is always a good idea and perfect for a fall/winter BBQ. Nicky Duijvelaar from @duijvelslekker, for example, created an elaborate dish with Black Angus ribeye, hasselback potatoes, glazed carrots, and red port jus. Sounds amazing, right? In these uncertain times, you have to make your own little celebration, and dining at home is a fantastic option! Below you'll find a detailed recipe, but of course, you can also just focus on preparing the ribeye. Although, those hasselback potatoes are really, really delicious ;-)
Preparing Hasselback Potatoes
Wash the potatoes, leaving the skin on. Take two wooden spoons and place a potato between them. This ensures you don’t cut all the way through the potato while slicing. Make incisions by cutting until you reach the spoons. Melt the butter in a pan and add the remaining ingredients. Brush the potatoes with the butter mixture and place them on the indirect heat zone of the BBQ. Brushing them frequently with the butter mixture ensures the potatoes get a fantastic flavor. If your BBQ cannot be divided into two zones, you can also bake these potatoes in the oven.
Preparing Glazed Carrots
Peel the carrots and mix the rest of the ingredients thoroughly. Place this mixture in a resealable plastic bag and add the carrots. Let the carrots marinate in the fridge. Then place the carrots on indirect heat on the BBQ, basting them with the marinade every time you check. If you cannot divide your BBQ into zones, you can also prepare the carrots in the oven.
Preparing the Ribeye
Ensure the BBQ reaches a temperature of 230-240°C with a cast-iron grate (direct grilling). If your BBQ allows, create an indirect zone as well. Lightly brush the ribeye with oil and season with salt and pepper. Place the ribeye on the grate. Only flip the ribeye once it naturally releases from the cast iron. Once both sides have a nice crust, start checking the temperature. For a perfect ribeye, the internal temperature should be between 48–54°C before removing it from the grill. A good meat thermometer is essential. If the desired temperature isn’t reached yet, move the ribeye to the indirect zone until it reaches the right temperature. Let the meat rest, then slice thinly.
Preparing Red Port Jus
Add a knob of butter to a pan, then pour in the red port. Reduce it until it reaches a syrupy consistency. Add veal stock and reduce again to the desired thickness. Finally, add the juices from the rested meat and strain the sauce through a sieve. Of course, you can always opt to use a store-bought sauce or prepare another delicious sauce of your choice.
Now arrange everything nicely on plates and pour the sauce over.
ENJOY!
