Ribeye with Tuscan herb butter
Ribeye is the go to steak for almost every BBQ and steak lover. And for good reason. The combination of incredibly flavorful meat and beautiful fat marbling makes ribeye a favorite that is hard to mess up. Fat equals flavor, and ribeye is the perfect example of that. Siebe Grijpma from @bbqmoods prepared a USDA Prime Black Angus ribeye on the BBQ, but you can easily cook this steak in a pan as well. The Tuscan herb butter is already taken care of, so it really does not get much easier.
Step 1: Preparation
Prepare your BBQ for direct heat at around 210 degrees Celsius, with an additional indirect zone.
Before placing that juicy ribeye on the fire, make sure it is at room temperature. Remove it from the packaging, pat it dry with kitchen paper and lightly coat it with a thin layer of olive oil. No seasoning yet, that comes later.
Step 2: Grilling the ribeye
Time to fire up the BBQ. Make sure your cast iron grate is hot, around 210 degrees Celsius, and place the ribeye on it. Press it down slightly for perfect grill marks and close the lid.
Grill for 1.5 minutes, then rotate a quarter turn for that classic crosshatch pattern.
After another 1.5 minutes, flip the steak and repeat on the other side.
Note: If you prefer not to use a BBQ, a good grill pan or cast iron skillet works perfectly as well.
Step 3: Indirect cooking and extra flavor
Once the steak has developed a nice brown crust and grill marks, move it to the indirect side of the BBQ. Place thin slices of Tuscan herb butter on top and close the lid so the butter melts beautifully into the meat.
Step 4: Perfect doneness: measure to be sure
Check the internal temperature. At 47°C, remove the ribeye from the BBQ and let it rest for 5 minutes under aluminum foil. The temperature will rise slightly, resulting in a perfect medium rare finish.
Step 5: Slice and enjoy
Slice the ribeye into thin pieces and only now season with sea salt and freshly ground black pepper. Finish with an extra knob of Tuscan herb butter for the ultimate BBQ experience.
ENJOY!
