Reverse Seared Ribeye
I've been spending my winter experimenting on my Weber to nail a Reverse Seared Ribeye and impart my wisdom onto you!
Servings: 2
Ingredients
- 800 g bone-in ribeye 1.7lb
- 4 garlic cloves
- 2 tbsp olive oil
- 400 g butter, room temperature 14oz
- 4 bullhorn or sweet peppers
- 1/4 cup parsley roughly chopped
- 1/4 cup clarified butter melted
- kosher sea salt
- black pepper
Instructions
- Do this step the day ahead. Heavily season the rib eye with kosher sea salt on both sides and the edges. Pat the salt into the rib eye and then lay onto a wire baking rack and place into the fridge for 24 hours, uncovered. This may seem like a long time but this will dry brine the steak and create the juiciest and tastiest meat.
- When you are ready to cook the steak, remove from the fridge 30 – 60 minutes prior to cooking.
- Preheat your Weber to the Roasting Setting on a low heat.
- Slice the top off the garlic bulbs and place onto a large sheet of alfoil. Sprinkle the garlic with salt and pepper and then drizzle over the olive oil. Wrap the garlic up in the al-foil, ensuring they are tightly covered and then place onto the Weber. Close the lid and cook for 1 hour or until the garlic cloves are soft and caramelised. Remove from the weber and leave to cool. Once the garlic is cool enough to handle, squeeze out the garlic cloves and mash them up with the back of a knife or spoon. Set to the side.
- Continuing on the roast setting, roast the Rib Eye for 45 minutes or until the meat reaches an internal temperature of 115 C / 46 C for medium rare or 125 F / 51 C for medium. Remove from the BBQ and leave to rest for 15 – 20 minutes. While the steak is resting ensure your weber grill barbecue is preheated on high to get the perfect searing temperature to the highest temperature.
- While the BBQ is on high, place the sweet peppers onto the grill. Close the lid and cook for 5 minutes on each side or until blackened and charred. Remove from the weber. Using a sharp knife, scrape off the black char and remove the seeds.
- Place the garlic confit, butter, bell peppers, parsley and pinch of salt into a food processor and blend until all ingredients are well combined. Alternatively, you can mash all ingredients together with a fork for a more chunky texture.
- Once rested, brush both sides of the steak with clarified butter. Place onto the grill and sear for 2 minutes on each side or until a brown crust has formed. Remove from the grill and leave to rest for 5 – 10 minutes before slicing into it.
- Spoon a large amount of the garlic butter onto the hot steak and spread all over. Slice up the steak and serve immediately!
