Reverse Seared Bone in Ribeye over Fire
Rated 5.0 stars by 1 users
Cuisine
BBQ
This will be the best steak you've ever tasted!! It's the ultimate reverse sear method, with the addition of adding a lot more surface area for the final sear. Ask your butcher for whole bone in rib eye and you can specify how many ribs you want (the length of the ribeye). I wouldn't go less than 3 rib for this method, and you can go up to 7 rib for a real feast!
There are two stages of cooking, the low and slow period and the final hot and fast sear. For the slow portion, you can hang the ribeye beside a fire (drill holes in the bone) or have it raised up above a fire / embers. If you are terribly boring, you could put it in the oven on around 150c. For the fast section, you really can't beat a grill over very hot embers and flames, but at a pinch a very hot skillet would do the job (just!).
Author:Shaun @ Food over Fire
Ingredients
-
3 to 7 Rib Whole Bone in Ribeye
-
Salt
-
Compound Butter (Butter, Herbs, Garlic, S&P, Lemon Juice)
Directions
Bring your steak to room temperature.
Pat dry with paper towels and remove any silver skin (butcher should have done this).
Apply a light coating of olive oil.
Season heavily with salt all over.
You want to slowly cook the whole steak over 1.5-2.5 hours. The slower the better. Cook until the thickest part is 50C. Remove to rest, while you crank the fire.
Slice the whole steak between each rib bone (1.5-2 inch’s thick) and season the uncovered meat heavily with salt and pepper.
When your grill or mesh is very hot, place the flintstone style steaks on the grill. Turn often and remove from large flare ups. Baste with the compound butter near the end. You are aiming for colour, which should only take 2-3 minutes.
Rest for 5-10 minutes and serve with additional compound butter.
Leave a comment