Whole BBQ ribeye with chimichurri

The cook, step by step.

1. 1

   Step 1

   Done

   Remove excess fat One hour before preparing the whole ribeye, remove it from the refrigerator to allow it to reach room temperature. This is also when you remove all the excess fat. You don't have to remove all the fat here because fat also gives taste, so to let go is a good idea too!

2. 2

   Step 2

   Done

   Add pepper and salt and indirect preparation We go in this recipe for the reverse sear method which means that we cook the ribeye from inside out. We do this by preparing the BBQ for indirect heating at 125 degrees BBQ temperature. Before we put the meat on the BBQ we supply it with salt and pepper all around. We then fill a drip tray under the meat with a layer of water. After this the meat goes on, which we thread through to the internal temperature of 53 degrees Celsius. In terms of time, we keep 45 minutes per kilo of meat at this temperature. With a whole ribeye of 2.5kg it takes a 2 hour before this temperature is reached. During this indirect part of the preparation we also add 2 chunks of oak wood smoking wood.

   Internal temperature: 53°C
3. 3

   Step 3

   Done

   Direct phase After your ribeye has been smoking for about 2 hours at 125 degrees it looks like below, you'd rather already take a bite but still be patient. We're going to pick up the ribeye from the BBQ and convert the BBQ into direct heating. You can burn him to 250 degrees. We are now going to give the outside an even more beautiful tan. Note that the fat can give you a lot of flames, therefore move your ribeye away from the flames to get no burning effect.

   BBQ temperature: 125°C
4. 4

   Step 4

   Done

   After your ribeye has gotten the desired colour it is time to let these rest under aluminium foil for 20 minutes. At this time we can make the chimichurri which is actually very simple. Chop anything that isn't nice yet. Make sure you remove the seeds from the pepper. and then add all products together. everything does not have to be perfectly finely cut. The coarse structure has something in terms of taste.

5. 5

   Step 5

   Done

   After you have made the chimichurri it is time to serve this with the whole ribeye that has taken 20 minutes rest. You then cut it into thin slices against the thread and put some chimichurri over it. Enjoy it, but I'm sure you can!