This time no low and slow, but quick and high. If you have less time for an extensive barbecue, but still want to grill a nice piece of meat, the recipe below is the right choice. You can always get a nice piece of ribeye at your local butcher or specialty store.
To make your ribeye even tastier, we used homemade herb butter with chili.
Tip: take the ribeye out of the refrigerator at least 30 minutes before cooking and first pat it dry with some kitchen paper.
Ribeye with chili herb butter
- 2 ribeyes 175 grams each
- 75 g margarine
- 1 tbsp chili flakes
- 15 g parsley finely chopped
- 1 tsp mustard
- 2 cloves of garlic crushed
- Half of a lemon
- Remove the ribeyes from the refrigerator half an hour in advance and pat them dry with kitchen paper.
- Finely chop the parsley.
- Combine the margarine, mustard, parsley, crushed garlic and the juice of half a lemon in a bowl. Mix it all with a spoon to create an even herb butter. Place the herb butter in the refrigerator for at least 10 minutes.
- Sprinkle both sides of the ribeye generously with salt and pepper.
- Prepare the barbecue for direct grilling with a temperature of approximately 250 °C.
- Place the ribeye on the grill. Four minutes per side. Turn the ribeye a quarter turn after 2 minutes to get a nice diamond pattern.
- Turn the ribeye over 2 minutes later. Make a quarter turn with the meat after 2 minutes to get a diamond pattern.
- Remove the ribeye from the barbecue after a total of 8 minutes. Cover the ribeye with aluminum foil and let it rest for 8 minutes.
- Spread some herb butter over the ribeye with a knife.