Name: Barbecue Rib Steak: Expert Recipe
Prep time: 15 min
Cook time: 50 min
Yield: 6 servings
Ingredients: 1 rib steak; 3 tablespoon of olive oil; 4 garlic clove; 2 stalk of rosemary; 2 stalk of fresh thyme; 1 teaspoon of smoked paprika; 2 tablespoon of whole grain mustard; salt (according to taste); pepper (according to taste)

Barbecue Rib Steak: Expert Recipe

The barbecue rib steak represents the pinnacle of grilling art. This noble cut, with its generous marbling and exceptional tenderness, deserves careful preparation to reveal all its flavors. Our recipe guides you step by step to achieve a perfect cooking, with a caramelized crust on the outside and a pink center.

Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 50 minutes

Rest time: 240 minutes

Cost per serving: 3,61 €

Energy: 639 kcal / serving

Instructions

1. Tempering: Remove the rib steak from the refrigerator 2 hours before cooking so it reaches room temperature
2. Marinade: In a bowl, mix olive oil, mustard, crushed garlic, chopped herbs, paprika
3. Massage: Generously coat the rib steak with this marinade, massaging well to infuse the flavors
4. Rest: Let it marinate for at least 2 hours, ideally 4 hours, turning the meat halfway through
5. Barbecue preparation: Light your barbecue and prepare an indirect cooking zone (charcoals on one side, no fire zone on the other)
6. Searing: Season the rib steak with salt and pepper 15 minutes before cooking
7. Caramelization: Place the meat on the hot zone and sear it for 3-4 minutes on each side to get a nice golden crust
8. Indirect cooking: Move the rib steak to the cold zone, close the lid and let it cook according to your preference:
9. Rare: 25-30 minutes (center at 50-52°C)
Medium: 35-40 minutes (center at 58-60°C)
Well done: 45-50 minutes (center at 65°C)
10. Rest: Remove the meat from the barbecue and let it rest for 15 minutes under aluminum foil

Notes & Suggestions

Accompaniments:
Grilled seasonal vegetables (zucchini, eggplant, bell peppers)

New potato salad with herbs

Béarnaise sauce or maître d'hôtel butter

A good aged red wine (Châteauneuf-du-Pape, Bordeaux)