Grilled Beef
20 min
total
4
people
573
calories per serving
Ingredients
4 people
- 800 gBeef ribeye steak (as one thick piece)
- 3 tbspExtra virgin olive oil (for coating)
- 2 pcGarlic (cloves, crushed)
- 2 pcRosemary (whole sprigs)
- 1 pcCitrus limon (L.) Burm. f. (cut into wedges)
- 2 pinchGray sea salt (for final seasoning)
- 1 pinchBlack peppercorns (crushed)
Method
A dark, fire-marked crust that cracks under the knife, revealing tender red meat. The scent of charred rosemary and garlic infuses the juices as the meat rests.
- 1
Take the meat out of the fridge one hour before cooking to let the fibers relax. Dry the surface with a cloth to ensure a good sear. Rub with olive oil.
- 2
Place the meat on the scorching hot grill. Do not touch it until it releases naturally, indicating the crust has formed. Flip and repeat to create grill marks.
- 3
Place the meat on a board. Crush garlic and rosemary over it, cover loosely with foil. The juices will redistribute, and the meat will become supple to the touch.
Frequently asked questions
How do you get this dish right?
- Never salt the meat before searing, it draws out moisture and prevents a proper crust from forming.
- Use tongs, never a fork, to avoid piercing the meat and losing the juices.
How long does this dish keep?
Consume immediately after resting. Leftovers can be served cold in a salad.
3.8
49 reviews
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