Rib Roast

The well-known secret to a perfect steak (or any perfect dish for that matter) is in the quality of the ingredients. Cooking a good quality steak does not require any fluff or flair, all you need is a few simple ingredients to let the steak shine.

Today we’re cooking a rib eye roast using the reverse-sear method. This means we are first cooking the steak internally on a low and slow setting, then blasting the heat to create the sear. The reverse-sear method is great to make sure you cook the steak evenly and prevent overcooking.

 

Always remember:

  1. Salt your beef overnight. Seasoning the steak overnight helps let the salt permeate the steak. This also helps draw out the moisture, which is essential when creating the perfect sear.
  2. Let your steak defrost to room temperature. This is one of the most essential steps when cooking steak. Let the steak defrost properly by placing it in the fridge overnight, and set it out to room temperature for 2-3 hours before cooking. This lets the steak cook evenly.

 

Ingredients:

  • 1 Grass Fed Rib Eye 2.5kgs
  • 8 cloves of garlic, minced
  • 2 tbsp of fresh rosemary chopped
  • 2 tbsp of fresh thyme chopped
  • 1 tbsp dijon mustard
  • salt and pepper to season
  • 1/3 cup of olive oil
  • Roasting bed: 8 cloves of garlic, sprigs of rosemary and thyme, 4 tbsp of olive oil.

Instructions:

  1. Preheat the oven to 120C.
  2. Combine garlic, rosemary, and thyme in a bowl. Mix together with mustard, pepper, and olive oil.
  3. For the roasting bed, place the rosemary and thyme in an even layer, spread out the garlic, and drizzle olive oil on top. Place a roasting tray on top.
  4. Place the ribeye on top and coat with the aromatics. Place in the oven for 45mins-1hr or until it reaches an internal temperature of 48C.
  5. Remove from the oven and let it rest for 30-45 minutes. Increase the oven temperature to 260C (or the highest setting in your oven).
  6. Once the oven is at 260C, place the ribeye back in the oven for 10-12 minutes or until it reaches an internal temperature of 55C.

The best part about reverse-searing steak is that there is no need to let the steak rest any further, so you can slice into it once it’s fresh out of the oven!

 

Watch how to cook the perfect ribeye roast!

For more info on Bolzico Beef:

https://facebook.com/bolzicobeef/

https://www.instagram.com/bolzicobeef/

 

Get your Bolzico Beef at the newly opened Chingolo Deli! Follow them on social media:

https://facebook.com/chingolodeli/

https://www.instagram.com/chingolodeli/

Erwan Heussaff
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