Grilled Ribeye with Rosemary Aroma

Name: Grilled Ribeye with Rosemary Aroma
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2 Portionen
Ingredients: 400 g beef ribeye _whole cut_; extra virgin olive oil; fine salt; extra virgin olive oil; pepper; fine salt; 2 clove garlic (optional); 30 ml extra virgin olive oil (optional)

Main course

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Cook Time

1 h 20 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

Grilled ribeye is a timeless classic, perfect for a special dinner or Sunday lunch. This recipe enhances the flavor of the meat with a simple but effective marinade, enriched by a touch of fresh rosemary. The dry brining technique, with the salt being absorbed deeply, makes the meat even more tender and flavorful. Ideal to accompany with baked potatoes or grilled vegetables. A dish rich in protein and with a Mediterranean flavor, ready in just over an hour. Perfect for meat lovers!

Ingredients (8 ingredients)

400 g beef ribeye _whole cut_
extra virgin olive oil
fine salt
extra virgin olive oil
pepper
fine salt
2 clove garlic (optional)
30 ml extra virgin olive oil (optional)

Preparation (10 steps)

Dry Brining

Salt the 400 g of beef ribeye evenly on both sides and place it on a wire rack resting on a tray. Let it rest at room temperature for 1 hour.

Dry the meat

After the resting time, carefully dry the 400 g of ribeye with kitchen paper.

Massage with oil

Pour a drizzle of extra virgin olive oil (q.s.) over and massage the meat carefully on all sides.

Grill preparation

Heat a grill or griddle well (preferably cast iron).

Cooking the ribeye

Cook the 400 g ribeye for 2-3 minutes per side, depending on the thickness of the meat and the desired degree of cooking. For medium cooking, the ideal internal temperature is 50 °C at the core.

Resting the meat

Once cooked, remove the meat from the heat, wrap it in a sheet of aluminum foil and let it rest for 10 minutes. This step is essential to redistribute the internal juices and obtain tender and juicy meat.

Slice and serve

After resting, slice the meat against the grain, into regular slices. Serve the ribeye on a serving dish with a drizzle of extra virgin olive oil and salt (and if we want pepper) to taste.